200g mini breast chicken fillets
2 large carrots
6 celery stalks
1 onion
3 bay leaves
2 lemons
2 free range eggs
white pepper
Himalayan salt
3 garlic cloves minced
olive oil
1 liter homemade chicken stock


Cook the chicken in a olive oil in a pot. Remove the chicken and when cooked shred coarsely. Place the onion, celery and carrots in a food processor until fine. Sauté with the garlic in the pot. Add the pepper, a little salt, bay leaves and chicken stock. Mix well. Simmer on a low heat until the vegetables are cooked. Switch off the stove. Remove the bay leaves. I like mine a little crunchy. Add the chicken. Crack the eggs into a glass bowl and add the lemon juice. Whisk until frothy. To temper the eggs, add four ladles of soup to the eggs one at a time continually whisking. The eggs are now tempered. Slowly pour the tempered egg mixture into the pot stirring continuously. The soup is ready to eat.

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