2lbs of free range organic chicken

4 Carrots

1/2 an onion

3 stalks celery

1/2lb mushrooms

4 cloves garlic

4 organic eggs

Fresh parsley, fresh thyme

2-3 quarts water

Olive Oil, Salt & Pepper 

 

Preparation

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

Cooking

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.

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