Wednesday: Chicken Egg Drop Soup with Ginger (Low FODMAP)

I've gotten into the habit of cooking a whole chicken every Sunday, and saving the juice/meat/bones for uses later in the week. Last Sunday I made both a huge batch of bone broth (using frozen bones from 3 chickens, 1 turkey, set at 24 hours in the crockpot) and also made a whole roast chicken in the crockpot (1 organic chicken, rub with salt and pepper, set on low for 8 hours) I'm having fun coming up with uses for all of it.

To top it all off I came down with some sort of bug, and it being January and all, it's the perfect time for variations on chicken soup.

I drew on this post from the Kitchn for inspiration and added a few other goodies, and I'm really happy with how it turned out. It's a little on the light side for dinner, but served with the right side dish could make for a good staple. 

Ingredients (per serving):

2 cups chicken broth

1/2 cup precooked chicken meat

1 egg, whisked

Crushed fresh ginger to taste

Optional:
Handful of salad greens

Fresh squeezed lemon juice to taste

Salt and pepper to taste

Soy sauce to taste

Hot sauce to taste

Green onions (not for low-FODMAP diets)

Instructions:

1. Heat up chicken broth and chicken meat. Add ginger, salt and pepper, salad greens if you're using them, and stir. Bring to a boil and turn off burner.

2. Stir in whisked egg.

3. Add lemon juice, soy sauce, hot sauce, and anything else your heart desires and your gut can tolerate.

4. Serve and eat fast.

FACTS AND FIGURES 

Prep time: 10 min.

Servings: 1
Agony rating: 2/10. 
Taste and stuff: 8/10. Bonus points for being super healthy and warming!

*COSTS OF STUFF I HAD TO BUY SPECIAL*

It's hard to parse out the cost of the ingredients, but I'll approximate this was $2 worth of chicken and stock, $0.70 per egg, and $0.50 for little dribs and drabs of everything else - or $3.20 per serving. A little more expensive than I'd thought, but it's mostly about the chicken.