Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 600 gBoneless skinless chicken thighs
- 1400 mlWater
- 180 gOnion, finely diced
- 25 gUnsalted butter
- 20 gAll-purpose flour
- 2 eachLarge eggs
- 3 tbspLemon juice
- ¾ tspFine salt
- ¼ tspBlack pepper
- 20 gCilantro, chopped
Make it
- Put the chicken and water in a saucepan. Bring just to a boil, skim any foam and simmer gently for 20–25 minutes until the thickest chicken reaches 74°C/165°F. Lift out, reserve the broth and shred the chicken when cool enough to handle.
- In a second pot, melt the butter and cook the onion over medium-low heat for 8 minutes. Stir in the flour for 1 minute, then gradually whisk in the hot reserved broth. Add the salt and pepper and simmer for 5 minutes.
- Beat the eggs with the lemon juice in a bowl. Slowly whisk in three ladlefuls of hot broth to warm the eggs gradually. Lower the soup heat and pour the egg mixture back in while whisking continuously.
- Return the shredded chicken to the soup. Heat gently, stirring, until the soup reaches 71°C/160°F and lightly coats a spoon; do not let it boil vigorously. Stir in the cilantro and serve immediately.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.