EGG DROP SOUP
Servings: 8
Ingredients
- 8 cups bone broth
- 8 eggs whisked
- 1/2 teaspoon basil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon parsley
- 4 tablespoons grass-fed butter
- Add your favorite spices, herbs, and vegetables
Instructions
- Whisk eggs, and set aside. Add all other ingredients to a large pot, over low to medium heat.
- Cook for 10 minutes. Pour the eggs into the soup, and let cook until done.
- Serve, and enjoy!