Low Carb Egg Drop Soup
This classic Chinese soup is ready in just 20 minutes! It's so satisfying and you can enjoy this egg drop soup without having a trip to a restaurant.
- 6 Cups Chicken Broth
- 2 Cubes Chicken Bouillon
- 4 Tbsp. Bacon Fat (Or Butter)
- 8 Large Eggs
- 4 Teaspoons Chili Garlic Paste
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- Put a pan on the stove and turn it to medium-high heat. Add the chicken broth, boullion cube, and bacon fat (or butter) to the pan. Bring the broth to a boil, add the chili garlic paste and stir. Turn the stove off.
- Beat the eggs and pour into the steaming broth, stirring and letting sit for a moment. Serve.
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