Egg Soup

A simple, comforting egg soup made with broth, softly cooked eggs, and light seasonings for a quick homemade meal.

This egg soup is a light, comforting dish made with a flavorful broth and gently cooked eggs. It is quick to prepare, budget-friendly, and ideal for busy days when you want something warm and satisfying without much effort.

Ingredients

• 6 cups chicken or vegetable broth
• 4 large eggs
• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground turmeric, optional
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon juice, optional

Instructions

1. Heat the olive oil or butter in a medium pot over medium heat.
2. Add the onion, carrot, and celery, then cook for 4 to 5 minutes until slightly softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Pour in the broth and add salt, black pepper, and turmeric if using.
5. Bring the soup to a gentle simmer and cook for 8 to 10 minutes, until the vegetables are tender.
6. Reduce the heat to low. Crack the eggs into a bowl one at a time, then gently slide them into the simmering soup or slowly drizzle them in while stirring to create ribbons.
7. Cook for 2 to 3 minutes until the eggs are set to your liking.
8. Stir in the parsley and lemon juice if using.
9. Taste and adjust the seasoning before serving hot.