I’ve had a sick fellow in my house the last few days. Chicken Soup is always my go-to meal when one of my guys is sick. Wouldn’t you agree that there is just something comforting about a bowl of homemade chicken soup? This recipe has extra protein with the broth, chicken and the addition of eggs. I created this recipe with a little kick to it, so that a stuffy nose can get some relief. Spicy food is always helpful when one is congested!

2 (32 ounces) boxes Pacific free range chicken broth
2 or 3 boneless chicken breasts, trimmed of any fat
1 onion, minced
4 cloves of garlic, minced
4 celery stalks (including leaves), diced
2 carrots, peeled and diced
2 teaspoons dried thyme, crushed between your fingers
1 tablespoon fresh red crushed pepper (Pimento Moida) or 1 teaspoon dried red pepper flakes*
2 Eggland’s Best eggs, beaten
3/4 cup of your favorite small pasta

Bring the chicken stock to a rolling boil and add chicken, onion, garlic, carrots, thyme and red crushed pepper. Simmer until chicekn is tender and can be shredded a bit. Add eggs and stir until eggs have cooked. The eggs will begin to cook the second they hit your hot broth. Add pasta and cook for a few minutes until the pasta is al dente approximately five minutes.

* If you do not have either fresh red crushed pepper or red pepper flakes, you can add a little hot sauce as well.
Dicing your vegetables is a time-saver; it will lessen the cooking time.

Feel better soon!