Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, sliced
6 cups chicken broth
2 cups cooked chicken, shredded
3 large eggs
100 ml fresh lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Method
Heat olive oil in a large pot over medium heat.
Add the onion, garlic, and carrot. Cook until the vegetables are soft, about 5 minutes.
Pour in the chicken broth and bring to a boil.
Stir in the shredded chicken and let it simmer for 10 minutes.
Whisk the eggs and lemon juice together in a bowl. Slowly add some hot soup to the egg mixture, then return it to the pot. Stir gently and season with salt and pepper. Garnish with parsley before serving.
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