Five-Minute Keto Soup: Easy and Delicious!
Last week I was scrolling through the one of the keto Facebook groups that I belong to, and someone who was sick posed the question as to what to eat. She mentioned that she had very little appetite, didn't want to eat eggs, but also didn't want to go off of keto. It was that post that made me think to create this incredibly delicious five-minute keto soup!
And boy, is it delicious!
Loaded with egg yolks, and some heavy whipping cream, this soup is super creamy, while still staying a broth-based soup.
So yes, if you are on keto, and sick, then this soup is for you.
Five-Minute Keto Soup
Although, you don't only have to eat it when you're sick. I mean, it is incredibly savory, and delicious!
But, if you are sick, take note!
Start off by boiling some chicken broth, or water with some chicken bouillons. And if you know me by now, then you know that is my preferred method. It always tastes so much better than store bought broth. Add some garlic powder, which is loaded with antioxidants. Squeeze in a bit of lemon juice, which is known to help break fevers. Then, add some creamy deliciousness in the way of eggs and heavy cream.
And you're done!
Literally, most of the time you spend on this recipe is the time you wait for the water or broth to boil. That is perfect if you are sick, because nobody wants to be cooking and making homemade soup when they don't feel well. Plus, while this keto soup is loaded with eggs, it doesn't taste eggy at all. However, you do get bits of egg in it, like an egg drop soup.
Now, you can totally make this soup ahead of time, and store it in the freezer.
Five-Minute Keto Soup
However, it will probably take longer to defrost than it does to make. So, be sure to keep this one on hand for when you do get sick. Or, when you just want a delicious five-minute keto soup!
Prep Time: 1 min
Cook Time: 4 mins
Additional Time: 0 minutes
Total Time: 5 mins
Ingredients
4 Cups Water, See Notes
1 1/4 tsp Garlic Powder
1/4 Cup Heavy Whipping Cream
3 Large Egg Yolks. See Notes
2 Large Eggs, See Notes
2 tsp Lemon Juice
Instructions
Add water to a medium sized pot, and place both bouillons into the water.
Bring to a boil.
Once boiling, you can give it a quick stir, to ensure the bouillons have fully dissolved.
Add garlic powder, heavy whipping cream, and lemon juice.
Give the liquid a quick stir. The boiling water will keep everything mixing.
Add egg yolks and eggs. Stir immediately for about a minute until all of the eggs have broken up in the water.
Serve.
Notes
One Knorr bouillon (large rectangle) is equivalent to 2 bouillons for any other brand – so if you aren’t using Knorr, then you will want to compensate.
You may replace the bouillons and water with 4 cups of pre-made chicken broth, if you do not want to make it. Instructions remain the same, to bring to a boil.
If you want less egg floating in the soup, then dump the eggs into the hot pot, and stir immediately. For more egg pieces, beat the eggs before placing into the pot.
One serving is approximately a cup and a quarter.
For additional protein, you can add some chicken.
For noodles, you can use miracle noodles.
