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Egg Drop Soup

2 cups chicken or beef broth

2-3 eggs

1 tsp salt

½ tsp garlic powder

½ tsp vinegar (optional)

½ tsp coconut aminos (optional)

½ tsp ginger (optional)

¼ tsp white pepper (optional)

Heat your broth and seasonings to a rolling boil.

While your broth is heating up whisk eggs in a separate bowl or cup.

Once your broth is boiling, pour whisked eggs in while stirring the soup. Keep stirring so the egg does not cook into large chunks. Turn heat off.

Let cool and enjoy.

You can also add cooked chicken or shrimp if you want more protein.