Chicken Soup

Chicken Soup
~one gallon chicken stock
1 whole chicken cut up and deboned
4 carrots diced
3 stalks of celery diced
2 red bell peppers diced
2 yellow onions diced
3 cloves of garlic minced
1 head of kale torn from stems
1 tbsp kosher of salt
2 tbsp red pepper flakes
1 tsp cumin
¼ tsp saffron
¼ tsp ground thyme (or 1tsp of regular thyme)
½ tsp oregano
3 eggs tempered

Sautee onions and carrots in olive oil on medium high heat for 5 minutes. Add remaining vegetables except kale and sauté for 3 minutes. Add seasoning and chicken. Stir and cook for 3 minutes.

Add stock and turn down heat to low. Cover and cook for 1.5 hours. Add kale. Whip your eggs in a separate bowl and slowly pour hot stock over the eggs while beating them. This is called tempering eggs.

It adds heft to your stock in a totally paleo way! If you just pour the eggs in your soup without tempering you will get scrambled eggs instead. While tasty, this is not something you want in your soup. Cook the soup on low for another half hour and then serve. This makes an enormous batch of soup.

You can freeze a bunch of it or serve it for a dinner party. It’s got enough heat from the red pepper and plenty of hearty goodness from the homemade stock to cure whatever ails you.