2lbs of free range organic chicken
1/2 an onion
3 stalks celery
4 cloves garlic
4 organic eggs
Fresh parsley, fresh thyme
2-3 quarts water
You’ll need a large stock pot for this recipe.
Cut the chicken into bite-sized pieces
Dice the carrots, onions, celery and mushrooms, again to around bite-sized or slightly smaller pieces
Mince the garlic and parsley
Prep the thyme by pulling off lots of the little leaves, for a large pinch. You can use dried thyme too
Crack all the eggs into a large cup and whisk with a fork
Bring the stock pot to med-high heat with olive oil
When oil is almost smoking, add all vegetables, chicken and garlic
Cook all of these for 10-15 minutes, until they get some color and chicken is close to done
Add water. You can make as much broth as you like. I like a bit more stuff than broth, so I do around 2 quarts
Leave the heat where it is until the broth just starts to simmer, then drop the heat to low and cook for at least another 10-15 minutes, until all ingredients are cooked through.
Add the fresh herbs, saving a few for garnish, and mix in
To do the egg drop, just drizzle a very small amount of the whisked eggs at a time into the simmering broth, the heat of the broth will cook the eggs
Place in a bowl, add some more herbs as garnish, and serve. The soup will keep well on the stove overnight.