9 c. Chicken Stock
4 oz. Spinach leaves
4.4 oz. White Mushrooms, sliced
4 Tbsp. Soy Sauce
6-8 drops EZ Sweets
1 tsp. Garlic Powder
1 Tbsp Minced Onions, dried
1 Tbsp. Chives, dried
4 large Eggs, whisked well
What to Do:
In large soup pan, bring chicken stock to a boil over med-high heat, add spices and mushrooms and cook for about 4 or 5 minutes, add spinach and cook until wilted. Stirring soup in one direction only, slowly add eggs, making sure to only stir in one direction. Remove from heat and serve!
Makes 6 servings at approx 13 oz ea.
Sodium: 1429 mg Fat: 3.47g Total Carbs: 4.99g Net Carbs: 4.09g Fiber: 0.9g Protein: 12.21g Veggie Net Carbs: 1.36g Calories: 98
Ratios: Carbs: 20% Fat: 32% Protein: 48%