Flu-recovery Onion and Shredded Egg Soup from SoupAddict.com

Flu-Recovery Onion and Shredded Egg Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 servings
Author Karen Gibson


  • 1 tablespoon olive avocado, or coconut oil
  • 3 small/medium onions sliced thinly
  • 3 teaspoons minced ginger
  • 3 cups chicken or vegetable broth low sodium
  • 3 eggs well-whisked
  • 3 tablespoons chiffonade-sliced fresh spinach about 2 dozen leaves
  • 1 lemon zest and juice
  • Kosher salt
  • Grated Parmesan cheese for topping (optional)


  • Heat the oil in a wide sauteusse pan or Dutch oven (with lid) over medium, until shimmering.
  • Add the onions, stir to coat, reduce heat to medium-low, and cover. Cook for at least 20 minutes, stirring occasionally, or until they begin to take on a pale golden color.
  • Stir the ginger into the onions, and add the broth. Increase heat to medium-high and bring the soup to a gentle boil.
  • Reduce heat to medium-low, and slowly pour in the egg mixture with one hand while dragging a whisk through the soup with the other. Continue until the eggs have set and the result is that the eggs looked raggedly or shredded in the soup.
  • Add the spinach slivers and lemon zest and stir until the spinach is bright green and slightly wilted. Add the lemon juice and a big pinch of salt. Taste, and add more salt as needed. Ladle into bowls, and top with the Parmesan cheese, if using.