Prep Time 10 minPT0H10MCook Time 25 minPT0H25MReady Time 35 minPT0H35M Servings: 4 servings
Ingredients
2 liters water or stock
250 grams onions
4 clove garlic
olive oil
2 whole chicken breast
1 bunch fresh parsley
2 large eggs
salt and pepper
cayenne pepper
Directions
Start with prepared chicken soup or stock.
Saute onions and garlic in olive oil.
Add strips of chicken breast, 50 grams per person, and cook until no longer pink, 2-3 minutes.
Add roughly chopped parsley, one bunch without stems per four people, and saute until soft, 5 minutes.
Add chicken soup. Boil, reduce heat and cook for 5-7 more minutes.
Crack eggs into a glass and check for blood spots. Using the ratio of 1 egg per two people, beat eggs in a bowl. Add eggs to soup in a thin stream while stirring back and forth.
Season with salt, black pepper and cayenne pepper to taste.