This recipe is paleo, dairy-free, gluten-free, grain-free, big batch, flavourful & easy
Chicken soup - for the soul and for all kinds of health support! I have modified this classic recipe to leave out possibly agitating ingredients and to highlight the creamy flavor of both the chicken and the egg. Turmeric and cumin are wonderful anti-inflammatory ingredients.
FOR THE SOUP
4 (about 1 1/2 pounds) skinless chicken thighs (preferably free-range and antibiotic/hormone-free)
7 cups water
2 cups chicken bone broth (or reduced sodium organic chicken broth from the store)
2 tsp. Turmeric (or more, to taste)
Dash of Cumin to taste
3 eggs (mostly or all yolk)
Juice of 3 limes
Salt to taste
Fresh cilantro (or parsley if you don’t like cilantro)
Sliced green onion
Crack eggs (discarding all or part of the whites) into a bowl. Add turmeric, cumin and lime juice. Whisk well and set aside.
In a large pot, bring chicken thighs, broth, and water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a plate to let cool.
Using a large spoon, skim any foam from surface of broth. While broth is warm but no longer simmering, SLOWLY drizzle egg mixture while rapidly whisking the broth to evenly incorporate into the soup.
Shred chicken with a fork or with your fingers, and return it to the pot. Salt to taste. Garnish individual soup bowls as desired. Soup freezes well for leftovers.