If you have read my last two posts, you will see this weeks theme. I am not a good sick person. I have never been able to say, "I am sick, but I am not going to let it ruin my day". I want to hide from the world and be in my bed. Like most people while they are sick, I don't have much of an appetite but know I need to eat. That is where my 'Sick Soup' comes in handy.
Back when I was a vegetarian (which feels like forever now, not 6 months ago) I used to make this soup whenever I was feeling sick. I missed the chicken noodle soup of my childhood. At that time I used vegetable stock, but now use homemade chicken stock. This soup is like egg drop soup, with some added carbs. If you are grain free (or doing a Whole30 like me), you can eliminate the rice noodles.
This is the soup I made for breakfast the last two mornings. I used 2 cups of broth and 2 eggs each morning.
Sick Soup
Makes 2 Servings
Ingredients:
4 Cups chicken (or vegetable) broth, preferably homemade
2 Large eggs (or up to 4)
Salt and pepper to taste
Optional: 2 ounces rice vermicelli noodles (found in the Asian section of your grocery store)
Directions:
-Heat up the broth to boiling and add in the rice noodles.
-Turn the heat down to medium and cook the noodles per package instructions. This should only take 3-5 minutes.
-While the noodles are cooking, whisk the eggs in a separate bowl until completely mixed.
-Once the noodles are soft, slowly pour the eggs into the broth, making sure to slowly stir the eggs into the broth (this will make the eggs stringy instead of big chunks).
-Once all the eggs have been stirred in, turn off the heat, stir a few more times, then serve.
This should make enough for 2 servings. It is super simple, you can make it in a matter of minutes, and it is easy to digest if your tummy is upset!
Below is a link on how to make actual egg drop soup. It contains soy sauce and cornstarch, which I do not use. However, I thought there were some great add in ideas, and also detailed instructions.
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