My mother relied on this 3 ingredient savory broth when grocery money was tight. It is rich and filling and completely warms the soul.

This little 3-ingredient depression egg soup comes straight out of the kind of lean years my own mother knew well. When grocery money was tight, she leaned on a jar of chicken bouillon, a couple of eggs, and water to make a savory broth that felt like a hug in a mug. It’s rich-tasting, simple as can be, and the hot golden broth with soft egg ribbons has a way of settling both an empty stomach and a worried mind. This is the kind of recipe you make when the pantry looks bare, you’re tired, and you just want something warm and honest to carry you through.

Serve this soup very hot in a large coffee mug or sturdy bowl, with a slice of buttered toast or a plain cracker if you have it. A sprinkle of black pepper on top is lovely, but not necessary. It pairs well with a simple green salad or half a sandwich if you’re stretching a meal, and it also makes a soothing late-night snack on its own. For a heartier supper, ladle it over a small scoop of leftover rice or mashed potatoes, letting the broth soak in and the egg ribbons drape over the top.

Servings: 1–2

2 cups water

In a small saucepan, bring the water to a gentle boil over medium-high heat.

Stir in the chicken bouillon granules (or cube) until completely dissolved and the broth is clear and golden. Reduce the heat so the broth is just barely simmering, not rapidly boiling.

While the broth heats, crack the eggs into a small bowl or measuring cup and beat them well with a fork until the yolks and whites are fully combined.

Once the broth is simmering, slowly drizzle the beaten eggs into the pot in a thin, steady stream, stirring the broth gently in one direction with a spoon or fork as you pour. This will create delicate yellow and white ribbons of cooked egg.

Let the soup simmer for another 30–60 seconds, just until all the egg is set and no longer runny. Taste and adjust the saltiness by adding a pinch more bouillon or a splash of water if needed.

Carefully pour the hot soup into a large coffee mug or heatproof bowl. Serve immediately while the broth is steaming and the egg ribbons are tender.

If you have them, you can add a pinch of black pepper or dried parsley on top for a little color, but the soup is meant to stand on its own with just three ingredients. For a slightly richer flavor, beat 1 teaspoon of oil or melted butter into the eggs before adding them to the broth. You can also stretch this into a more filling meal by pouring the finished soup over a few spoonfuls of cooked rice, noodles, or leftover potatoes, though that does move it beyond the original three ingredients. If you prefer a softer texture, pour the eggs in more slowly and stir gently; for slightly thicker strands, let the eggs sit a few seconds before stirring. Food safety tips: Use fresh, clean eggs and avoid any with cracked shells. Make sure the broth is hot enough to fully cook the eggs; they should turn opaque and firm within seconds of hitting the simmering liquid. Keep leftovers refrigerated and reheat thoroughly until steaming, but for best texture, this soup is really meant to be eaten right after it’s made.