Asian Chicken & Egg Soup

Most things I make for myself is just rubbing two sticks together with success. This is one of those successes. I was trying to emulate an egg drop soup, but just sort of because I don’t use toasted sesame oil or cornstarch anymore. This soup gave me a hint of that taste though with what I did use.

I started with with some leftover meat from chicken wings that I had made myself for dinner the night before. I always take the meat off of the leftover bones right away while they are still warm or room temperature because the meat is much harder to get off the bones after it is refrigerated. I save and freeze the bones to make a later bone broth with. Cut up some green onion and the leftover chicken and set aside.

I sometimes cook a batch of bone broth down till it is maybe only a cup and a half in the pot, until it is really concentrated, then refrigerated it, skim off the fat and cut it in chunks and freeze it. This allows me to defrost smaller portions when I need them. I used this frozen “instant chicken bone broth” for soup for one. Heat about a about a cup worthy of broth otherwise. Add in the chicken and heat up until hot.

I used the oil from one of these “Chili Oil Crunch” Salsa Macha-type condiments, using just the oil to mix into a beaten egg for flavor.

Beat an egg with maybe a teaspoon of this garlicky flavorful hot chili oil. Get a pan hot and add in a hint of butter or even this oil instead, which I hadn’t thought of till just now and fry this egg lightly. Transfer the slightly undone egg to a bowl and top with the green onion and then pour the hot broth and it’s chicken over the egg and serve. This soup works for losing weight because it is balanced high protein with a small amount of fat and is satiating. I usually eat a spoonful of good raw honey after something like this to balance all of this protein even more.

“If a person eats a large serving of meat, it’s probably helpful to have 5 or 10 grams of gelatin at approximately the same time, so that the amino acids enter the blood stream in balance.” -Ray Peat