Instructions

1. Heat the oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the onion, carrot, and celery and cook until softened, 3-4 minutes.
3. Stir in the thyme, bone broth, and chicken.
4. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
5. Stir in parsley.
6. Stir soup gently so that it is moving in a circle.
7. Pour beaten eggs into soup in a slow steady stream. This will create “noodles” for the soup.
8. Remove soup from heat and let stand for 2 minutes.
9. Break up the eggs using a fork.
10. Season with sea salt and pepper to taste before serving.