Low Carb Egg Drop Soup + Being Sick While LCHF

This weekend I was absolutely miserable. I woke up on Sunday night with a pounding headache and my body aching all the way down to my toes. I don’t know what happened but I was hit and I was hit hard.

I spent all day in bed and haven’t really left. And my appetite? Lets just say I don’t have much of one. I’ve been struggling with my macros the whole week and I just don’t know what to eat because nothing sounds good. Even MyFitnessPal is yelling at me because I’m not eating enough calories.

So I sucked it up and went in search of a soup that was somewhat appetizing. I knew chicken noodle was out, well, because of the noodles and carrots so I went for something a little more simplified. Egg drop soup. Basic ingredients, low carb, and easy. Done! Oh, and I’m now down a total of 11 pounds in 3 weeks. Not sure how the next week will go but I’m hoping I can stay on my macros and keep it up.

Low Carb Egg Drop Soup

Cook Time: 5 minutes

Yield: 1

Calories per serving: 133

Fat per serving: 6

Carbs per serving: 1

Protein per serving: 12

Low Carb Egg Drop Soup


  • 1 cup chicken broth
  • 1 radish, julienned
  • 1 egg, beaten
  • 1/4 teaspoon soy sauce
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon cumin
  • 1 tablespoon chives
  • 1 tablespoon fresh parsley
  • salt and pepper to taste
  • hot sauce (optional)


  1. Add chicken broth and radish to a small pot and heat on medium high until boiling. Turn heat down to medium to allow broth to simmer.
  2. Add beaten egg to broth and whisk vigorously until egg starts to cook. Add soy sauce, sesame oil, cumin, parsley and chives to the pot and cook an additional 3 minutes.
  3. Serve in a bowl and enjoy!
  4. Top with some hot sauce if you need to clear your sinuses a little more.
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What are your go-to comfort foods when you’re sick?

Macros this week were super low so I’m going to wait till I’m fully healthy before sharing again.


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