Ingredients

• 3 Carrots – chopped
• 2 Celery Stalks – chopped
• 1 Yellow or White Onion – diced
• 5 Cloves of Garlic
• 1 inch knob of Ginger
• Cayenne
• 1 tbsp of Turmeric
• 4 cups of Chicken Broth
• 2 Chicken Breasts
• 2 egg yolks
• 1 lemon
• Bunch of dill
• Noodles of your choice

Recipe

1. Sauté the chopped carrots, celery, and onion until semi soft
2. Grate in the cloves of garlic and knob of ginger
3. Add Cayenne pepper (start with less, you can always add more), black pepper, and turmeric
4. Add 4 cups of chicken broth
5. Add in 2 chicken breasts and allow them to cook through while the soup simmers
6. Separate 2 egg yolks and whisk them together with the juice from 1 lemon
7. Slowly stream in 1 ladle of the hot broth from the soup pot in to the egg mixture, whisking to temper the egg. Repeat with another ladle of broth
8. Remove the chicken from the soup when they’re cooked, then shred it
9. Pour the lemony egg mixture in to the soup and mix
10. Add the shredded chicken back in to the soup
11. Taste and season with salt as needed
12. Serve the soup over whatever pasta or noodles you like
13. Optionally garnish with fresh dill