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This comforting chicken soup was originally developed by ChihYu Smith of and inspired by her grandma’s chicken egg drop soup. This recipe also happens to be Paleo, Whole30, and Keto — a dietary triple threat. The chicken thighs are cooked directly in the light broth which is flavored with scallions and ginger. Then, beaten eggs are drizzled into the broth and cooked until wispy.
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