2 tablespoons coconut oil
1 onion, minced
1 carrot, peeled and sliced thin
1 rib celery, sliced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
2 1/2 quarts homemade bone broth
3 cups shredded chicken
1/4 cup minced fresh parsley
3-4 eggs, lightly beaten
sea salt and pepper to taste
1. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrot, and celery and cook until softened, 3-4 minutes. Stir in the thyme, bone broth, and chicken. Bring to a simmer and cook until the vegetables are tender, about 15 minutes. Stir in parsley.
2. Stir soup gently so that it is moving in a circle. Pour beaten eggs into soup in a slow steady stream. This will create “noodles” for the soup. Remove soup from heat and let stand for 2 minutes. Break up the eggs using a fork. Season with sea salt and pepper to taste before serving.
To Make Ahead -
This soup can be prepared through step 1, cooled, covered and refrigerated for up to three days or frozen for up to a month. Reheat over low heat and proceed with step 2.
This recipe is linked to: Pennywise Platter @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade , Living Well Blog Hop Hosted By Laurie @ Common Sense Homesteading, Jo @ Jo’s Health Corner, Tina @ Being Made New, Lea @ Nourishing Treasures & Stephanie @ Healthy Homeschool 101, Fresh Bites Friday @ Real Food Whole Health