Caribbean Chicken and Egg Drop Soup with Fettuccine

Instructions

1. 1

   Cook the fettuccine pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta cooks, finely chop the onion, mince the garlic, and deseed and finely chop the scotch bonnet pepper (use gloves for safety).

3. 3

   In a large soup pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and scotch bonnet pepper. Sauté for 3-4 minutes until fragrant and the onion is translucent.

4. 4

   Add the fresh thyme and stir for 1 minute.

5. 5

   Pour in the chicken broth and bring to a gentle boil.

6. 6

   Shred or dice the cooked chicken breast and add it to the pot. Season with salt and black pepper. Simmer for 5 minutes.

7. 7

   In a bowl, beat the eggs well. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create egg ribbons.

8. 8

   Add the cooked fettuccine pasta to the soup and stir to combine. Simmer for another 2 minutes to heat through.

9. 9

   Squeeze the juice of the lime into the soup and stir. Taste and adjust seasoning if needed.

10. 10

    Serve hot, garnished with extra thyme or lime wedges if desired.