A wonderfully tasty and frangrant soup, this is an excellent pick-me-up especially during colder days. But we like to have some at any time of year. Why not try and see if you like it as much as we do.
To boil, and then simmer for 10-15 minutes.
8 cups chicken bone broth
2 cups loosely packed fresh mint leaves, plus extra for garnish
3 large eggs, lightly beaten
½ tsp fine sea salt
¼ tsp ground black pepper
- In a large pot, bring the broth to a boil. Remove from the heat after adding the mint. Allow to steep for 3 minutes, or longer if you want a stronger minty flavour. Take out the mint leaves.
- In a steady stream, add the eggs, stirring slowly in one direction. In the hot broth, the eggs will cook. Season with salt and pepper to taste and serve garnished with fresh mint leaves, if desired. Keep refrigerated in an airtight container for up to 5 days. Place in a saucepan over medium heat for about 2 minutes, stirring frequently.
8 servings per container
- Amount Per ServingCalories117
- % Daily Value *
- Total Fat
- Saturated Fat 0.4g 2%
- Sodium 182mg 8%
- Total Carbohydrate
- Sugars 3g
- Protein 9g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.