Egg Drop Soup with Spinach

On my Day Two, I learned a couple important things about Whole30.

1) If, let’s just say for example, you’re doing great on keeping to the Whole30, and have even done a great job navigating lunch at a friend’s house while keeping to Whole30, when your youngster shoves part of a cookie into your mouth when you’re not paying attention, not all is lost!

How did I learn that? Because sometime in the afternoon on Day Two, I started to notice I had a bit of a headache. I Googled “Whole30 headache” and, voila! It means you’re on the right track.

2) The second thing I learned: corn is considered a grain for the purposes of the Whole30. No corn for you!

That one put me in a bit of a pickle (are pickles allowed? I can’t stand ’em, so I don’t know). My go-to quickie meal is soup, and my go-to vegetable for the soup is a can of corn. I keep a case of them in my garage.

So… I made something new! 🙂 This tasty and satisfying recipe had plenty of leftovers and fed me for much of Days 2 and 3. I opted to add chicken to my bowl instead of to the soup itself because I don’t want to eat chicken for every meal — yikes!

Egg Drop Soup with Spinach


Serves 4.


32 oz. (2 cartons) chicken stock or broth
6 eggs
3/4 cup frozen spinach
Chicken as desired


1) Heat chicken stock to boiling.

2) Whisk eggs together in a bowl. When the chicken stock is boiling, slowly trickle the egg into the chicken stock. (Or, if you’re really lazy like I was, crack your eggs directly over your soup and carefully trickle them in as best you can. You may get some tasty yolk balls like I did. BIG egg drops.) The egg will cook in the stock.

3) Add the spinach. Cook five minutes, or until the eggs are thoroughly cooked and the spinach is hot.

4) If desired, add some leftover chicken to your bowl, then ladle in some of your tasty soup.