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Anti-Inflammatory Egg Drop Soup

4.6 stars, average of 404 ratings

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This egg drop soup is perfect for chilly autumn days. It cannot be any easier and takes less than 20 minutes to prepare. Just like my Keto Golden Milk, this recipe uses turmeric and ginger. Turmeric is a powerful adaptogen providing a myriad of health benefits: it's immune-boosting, and has antioxidant and anti-inflammatory effects.

Hands-on Overall

Serving size about 2 cups/ 480 ml

Allergy information for Anti-Inflammatory Egg Drop Soup

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 2 cups/ 480 ml)

Net carbs2.9 grams
Protein10.8 grams
Fat22.4 grams
Calories255 kcal
Calories from carbs 4%, protein 17%, fat 79%
Total carbs3.7 gramsFiber0.8 gramsSugars1.1 gramsSaturated fat5.9 gramsSodium156 mg(7% RDA)Magnesium40 mg(10% RDA)Potassium608 mg(30% EMR)

Ingredients (makes 6 servings)

  • 2 quarts (2 l) chicken stock or vegetable stock or bone broth - you can make your own
  • 1 tbsp freshly grated turmeric or 1 tsp ground turmeric
  • 1 tbsp freshly grated ginger or 1 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 small chile pepper, sliced (14 g/ 0.5 oz)
  • 2 tbsp coconut aminos
  • 2 cups sliced brown mushrooms (144 g/ 5.1 oz)
  • 4 cups chopped Swiss chard or spinach (144 g/ 5.1 oz)
  • 4 large eggs
  • 2 medium spring onions, sliced (30 g/ 1.1 oz)
  • 2 tbsp freshly chopped cilantro
  • 1 tsp salt or to taste (I like pink Himalayan)
  • freshly ground black pepper to taste
  • 6 tbsp extra virgin olive oil (90 ml/ 3 fl oz)


  1. Grate the turmeric and ginger root, slice the chile pepper and mince the garlic cloves. Anti-Inflammatory Egg Drop Soup
  2. Pour the chicken stock (or vegetable stock) in a large pot and heat over a medium heat, until it starts to simmer. Slice the mushrooms, ... Anti-Inflammatory Egg Drop Soup
  3. ... chard stalks and chard leaves. Place the turmeric, ginger, garlic, chile pepper, mushrooms, chard stalks and coconut aminos into the pot and simmer for about 5 minutes. Anti-Inflammatory Egg Drop Soup
  4. Then add the sliced chard leaves and cook for another minute. In a bowl, whisk the eggs and slowly pour them into the simmering soup. Anti-Inflammatory Egg Drop Soup
  5. Keep stirring until the egg is cooked and take off the heat. Chop the cilantro and slice the spring onions. Add them to the pot. Season with salt and pepper to taste. Anti-Inflammatory Egg Drop Soup
  6. Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving). Eat immediately or let it cool down and store in an airtight container for up to 5 days. Anti-Inflammatory Egg Drop Soup

Ingredient nutritional breakdown (per serving, about 2 cups/ 480 ml)

Net carbsProteinFatCalories
Chicken stock (broth), chicken only, homemade
0 g6.4 g6.4 g83 kcal
Turmeric, fresh
0.1 g0 g0 g0 kcal
Ginger root, fresh
0.2 g0 g0 g1 kcal
Garlic, fresh
0.3 g0.1 g0 g1 kcal
Peppers, chile (chili), fresh
0.2 g0 g0 g1 kcal
Coconut aminos (substitute to soy sauce)
0.3 g0 g0 g2 kcal
Mushrooms (brown), fresh
0.9 g0.6 g0 g5 kcal
Chard, Swiss, raw
0.5 g0.4 g0 g5 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g3.1 g2.4 g36 kcal
Spring onion, scallion, green onion, fresh
0.2 g0.1 g0 g2 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Total per serving, about 2 cups/ 480 ml
2.9 g10.8 g22.4 g255 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (26)

This was really good. I added hot chili oil instead of the olive oil and fresh chili and it worked perfect! I'd add a bit more garlic next time and a little less turmeric. Overall super tasty!

Thank you so much, I'm glad you enjoyed!

This is SO GOOD! Will probably become a staple recipe for me. Simple and easy to make and can add to make it a heartier meal. The broth is so satisfying and perfect comfort food for cold weather and getting through sick days.

Thank you Karen, I'm glad you enjoyed!

This soup looks beautiful.  Is that a 2-cup serving?

Yes, that is correct, it's about 2 cups (I just added this in the serving info) - thank you for noticing!

Just made this (with a few modifications). Even without the oil it was very tasty. I added a bit of lime juice for some reason and that really worked well. Thanks for the recipe.

Thank you, I'm glad you enjoyed!

This soup is amazing. So tasty and very easy to make. It will be a favorite of mine. Thanks for sharing the recipe.

Thank you so much Sandra!

My husband decided to go low carb, plus he is vegetarian! he does not tend to get filled with soups only and before even trying this soup already started giving me feedback on needing something extra to eat afterwards.
a bowl later, he is asking for more! Husband and I very satisfied! The taste of this soup is just - yum!
best so far

Thank you for your kind words Lancia!

I highly recommend this recipe! So good and easy to make! I almost doubled the recipe and portioned it out into freezer safe bags and this is a great soup to keep in stock! Thank you! 😊

Thank you so much Alyssa!

After struggling with an weight gain in general last two years I turned to the keto diet and in 3 weeks have already lost 7lbs.
I have to say that your recipes are incredible, I also love that you can search hem by net carbs!
I made this recipe TWICE now in one week and I am obsessed, and my mom who has psoriatic arthritis even loves it! (As she is to be eating an anti-inflammatory diet).
Thank you SOOOOO much! I am officially obsessed.

Awww thank you so much for your lovely feedback!

I am so glad I found your site, so much info!
I had made some bone broth this past weekend, and used it for this soup to night. I started having a sore throat today at work, and had seen this recipe and thought I'd try it.
It tasted so good. I added a pre cooked chicken breast diced that needed to be eaten. I also added juice of half a lemon, and plopped the lemon rind into the simmering pot, then fished it out before I served the soup. Lemon just goes with any kind of chicken soup to me.
I am really enjoying your site, this is just what I needed to encourage me in my keto journey!

Thank you Amie! That sounds fantastic, especially the addition of lemon! 😊

Thank you for the great recipe. Made it tonight and it was delicious.  One little typo you Amy want to the second line of the ingredients you say "or ground ginger". I think it should say "or ground turmeric ". Thanks again for you recipe.

Thank you for your kind words and for spotting the typo, Debbie!

This looks gorgeous, can't wait to try it! But can it be frozen? Can't exactly scale it down to 1 or 2 servings because of the number of eggs...

Yes it can! I'd keep half in the fridge and freeze the remaining soup (container of freezer bag).

When do you add the mushrooms?

Step 3 😊

Made this last night- Super tasty, thanks!
My Fiance was actually the one who cooked it and pointed out that your steps don't actually say when to add the mushrooms. Just a head up!
Thanks again for the delicious meal!

Thank you for your kind words Kezia, I'll fix it now! 😊