- 4 chicken thighs (skinless)
- 4-5 carrots, peeled and chopped
- 1/2 cup apple cider vinegar
- 2 teaspoons low sodium soy sauce
- 1 teaspoon salt
- 2 teaspoons red pepper
- 2 teaspoons chipotle Tabasco sauce
- 1 teaspoon black pepper
- 1 head of garlic, peeled and chopped
- 2-3 teaspoons turmeric
- 3 eggs
Place chicken in large pot or pressure cooker.
Add carrots and other ingredients (except eggs) and enough water to cover.
Cover and heat on high, adding water as needed.
When the chicken is fully cooked, remove and debone.
Shred the meat and return to the pot.
Taste and adjust spices as needed.
Return soup to a boil.
Break eggs into a separate bowl and beat until smooth.
Drizzle eggs into soup while stirring broth vigorously so eggs puff into shreds.
Once the eggs are cooked, serve.
Makes 4-5 servings.
This recipe is an adaptation of Beverly Hale’s “Chicken Corn Soup” recipe from her Texistani: Indo-Pac Food From a Texas Kitchen cookbook. Here are Jean’s comments regarding her adaptation:
“I use carrots instead of corn to avoid grains and GMOs. I make this hotter than Bev’s recipe to clear out my head when I have a cold. I add the turmeric for its healing properties and real garlic instead of garlic powder. I make this soup when I get a cold or other illness. This recipe doubles easily so I usually make a big batch at the beginning of winter and freeze into individual portions. This soup is so tasty that I have taken it to pot-lucks and had an empty pan to bring home.”