Reno Moms Blog Building a Community of Moms in the Biggest Little City
- Feed the Fam: Samira’s Snacks
- Not Your Mama’s PB&J: Frying Your Favorite Comfort Food
- Feed the Fam: Baked Panko Macadamia Nut Chicken Fingers with Mango Honey Mustard Dipping Sauce
- Feed the Fam Series: Capellini Pomodoro with Baby Bella Mushrooms
- Feed the Fam Series: Healthy Chicken “Fried” Rice
- Feed the Fam Snack Attack: A Crunchy Moms Approach to Snacks
- Feed the Fam: White Chicken Chili
- Feed the Fam: Strawberry Banana Baked Oatmeal
- On-the-Go Strawberry Mango Smoothies
- Feed the Fam: Quinoa Turkey Burgers with Feta and Spinach
- Feed the Fam: Crockpot Adobo Chicken
- Feed the Fam: Samira’s Fall Granola Bars
- Holiday Pancakes: Whole Wheat Pumpkin and Eggnog Pancakes
- Healthy Pumpkin Bread
- Feed The Fam: Egg Flower Soup (the best sick day soup ever)
- Chocolate Cream Cheese Stuffed Monkey Bread
- Feed the Fam: Turkey Sweet Potato Skillet
- Feed the Fam: Spaghetti Squash Bake
- Feed the Fam: Clean Eating Turkey Tacos
- Feed the Fam: 20 Minute Chicken Enchilada Soup (Bonus: can also be made into a freezer meal)
- Feed the Fam: Thai Inspired Quinoa Bowls
- Feed the Fam: Date Night Chicken Pan Fried Noodles
- Feed the Fam: Clean and Healthy Pumpkin Protein Pancakes
- Chili Cocoa Nana Bread
- Breakfast Enchiladas
- Easy Blender Pancakes
I love Egg Flower Soup (also called Egg Drop Soup.) It is such a comfort food for me when the weather starts to turn cooler. It is also the best sick day soup - ever, period the end. Since we’re heading in to cold and flu season, I figured I share this gem with all of you.
***If you have recipe you would like to share for the Feed the Fam series, we would love to hear from you. You can send us your recipe (with a picture) to [email protected]
Egg Flower Soup
- 6 cups of chicken stock (homemade or store bought)
- 6 eggs, two full eggs and four egg whites whisked together
- 1/2 cup green onions, sliced
- 1/8 tsp sesame oil
- salt (or soy sauce) and pepper to taste
In a large sauce pan bring 6 cups of chicken stock to a boil. Next slowly pour in eggs in little drops. Add sesame oil and green onions. Add salt and pepper to taste.
