Low FODMAP Egg Drop Soup with Chicken and Noodles Recipe

Servings - 2



  1. Bring the water to a boil over medium-high heat, and add tamari, Casa De Santé BBQ seasoning and Casa De Santé Vegetable powder
  2. Reduce heat to medium and add noodles to pot; cook for 4 minutes or until tender.
  3. Meanwhile, stir together the tapioca starch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
  4. Stir the soup so it is moving in a circular direction.
  5. Pour in the beaten eggs in a slow, steady stream, stirring with a fork to form ribbons.
  6. Stir in chicken and garnish with scallions. Serve immediately.


300 calories (per serving)
GF, Dairy-free

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