Egg Blossom Soup

“The hands that help are better far than lips that pray.” –Robert G. Ingersoll

  • 3 cups chicken stock, canned or fresh
  • 1 teaspoon salt
  • 1 tablespoons cold water or chicken stock
  • 1 tablespoon cornstarch
  • 2 eggs beaten
  • Scallions, sliced

Bring chicken stock and salt to boil.  Combine cold water and cornstarch until smooth.  Stir into stock.  Cook until clear and slightly thick.  Slowly add eggs to hot stock, stirring constantly.  Serve at once.  Garnish with sliced scallions.  Yield: 4 servings.

Chicken Tortilla-less Soup

Thanks to Adam for this paleo-recipe for Chicken Tortilla(less) Soup!


  • 3 pounds chicken breasts … 2 or more pounds of cooked chicken
  • 3 tablespoons of oil of your choice, divided (coconut oil)
  • 2-3 teaspoons of fajita or taco seasoning
  • 1 large or 2 medium onions
  • 6 cloves garlic, minced
  • 2 jalapeno peppers, diced
  • 1-2 poblano peppers, diced
  • 2 quarts (8 cups) chicken stock
  • 1 28-ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomatoes)
  • Juice of 2 limes
  • 1 cup cilantro, chopped
  • Avocado and fresh cilantro for garnish

Instructions 1. Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear. Using two forks, shred the chicken. Alternately, you can just chop the chicken into small pieces. 2. Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes. 3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant. 4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil. 5. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup. 6. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be. 7. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top. Maybe a wedge of lime if you’re feeling pretty tart, or some extra diced up jalapenos or poblanos if you need more heat.