Paleo Chicken "Noodle" Soup

Source

The Coconut Mama

Ingredients

Display units in Metric

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.

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.

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