4 c. organic, free-range chicken broth 4 eggs, whisked
1 c. water 5 green onions, thinly sliced
1-1/2 Tb. arrowroot powder 1/4 tsp. sea salt
2 Tb. coconut aminos or GF soy sauce 1/8 tsp. freshly ground pepper
DIRECTIONS: In a medium-sized pot, bring chicken broth to a boil over med-high heat. In a small bowl, whisk the arrowroot into the water and coconut aminos or GF soy sauce. Add green onions, salt and pepper to the chicken broth. Slowly add the arrowroot mixture and reduce heat to med-low. Let the soup come to a soft boil for 2 minutes. Use a chopstick to swirl the soup at a rapid pace while slowly pouring in the whisked eggs. Serve. Makes 6-8 small servings.