Poached Eggs in Soup? Yes please.

Plus two more I love

This soup is your reason to make bone broth. I made two quarts this weekend with short rib bones from the freezer and woke up the next morning thinking about what I’d make with it. That’s when you know it’s going to be good.

For extra protein, I added eggs to the soup. Poaching isn’t complicated. Crack the eggs directly into simmering broth and you have a cozy lunch in just a few minutes. See for yourself:

This week’s recipes are all about staying warm and eating well. Here’s what’s on the menu:

• Breakfast Soup

• Sesame Ginger Soup (Vegan)

• Green Goddess Soup

If you only want to eat soup this month (and who doesn’t), here are a few more faves:

• Tortellini Soup

• Green Soup

• Quick Veggie Soup

• Taco Chili…Soup

Breakfast Soup

For my step-by-step soup guide, head to the deep dive.

This is the perfect clean-out-the-fridge soup. If you have an ingredient not listed, throw it in! Zucchini, broccoli, and greens make great additions. The bone broth I made had big chunks of short rib, which made the soup so hearty and filling. You could also add a cup of leftover shredded chicken.