Egg Drop in Bone Broth Soup - 252/365

This is my favorite go-to meal for those times when I'm feeling sick or too tired to cook. On the other hand, I do eat it regularly for lunch at least 4 times per week and find it's filling and satisfying. It's a very simple meal to make but requires a fresh batch of home-made bone broth on hand.  What I love about this recipe is it is full of vitamins from the bone broth, protien from the egg and antioxidants from the greens. It feels so good going down!

Ingredients

• 2 cups Bone Broth
• 2 Eggs, cracked into a small bowl
• 1 heaping bunch of greens such as spinach, kale, chard, escarole, collard
• 1 tsp minced garlic
• 2-3 TSP olive oil or butter
• 1 TBS pancetta (optional)
• 2-3 TBS mushrooms in 1/4 inch squares (optional)
• Salt to taste

Directions

1. In a small sauce pan over medium heat, saute the mushrooms (if using) in butter. If using, add the pancetta and saute just before it turns crisp.
2. Add the garlic and the greens and saute until wilted.
3. Add the Bone Broth and heat until boiling
4. Drop in the eggs. Lower the heat to medium low or low if your stove runs hot.  Leave the yolks whole, but break up the egg whites. Cook until the egg whites are cooked but the yolks still runny.  Add salt to taste.
5. Pour into a bowl. Serve with your favorite Gluten Free crackers.