Chikhirtma

Ingredients

Chicken 1

Egg 5

Onion 200 g

Flour 2 tbsp

Lemon

Salt

Pepper

Vegetable oil

Cut the chicken into quarters, add 3 liters of water, season with salt, and boil until tender. Then remove the chicken pieces and separate the meat from the bones. Strain the broth. Finely chop the onion. Fry the onion in vegetable oil until translucent. Lightly fry the flour without changing color.

Then cool the flour, add about 1 cup of broth, and stir well to avoid lumps. Add the flour to the hot broth. Add the onion and cook for 5-7 minutes. Beat the eggs.

Add the eggs, stirring constantly, to the hot, but not boiling, broth. Season with salt and pepper if necessary. Remove the soup from the heat. To serve, ladle the soup into bowls, top with chicken pieces, add 1 teaspoon of lemon juice, and sprinkle with herbs.

Enjoy!