Chikhirtma

Ingredients

• •1.5 lb chicken thighs, bone-in
• •6 cups water
• •1 onion, diced
• •Salt, to taste
• •2 tbsp butter
• •2 tbsp flour
• •3 eggs
• •3 tbsp white wine vinegar or lemon juice
• •Fresh cilantro, chopped, for garnish

Steps

1. 1.Simmer the chicken in the water with the onion and a pinch of salt until tender, about 30-35 minutes, then remove the chicken, shred the meat, and strain and reserve the broth.
2. 2.Melt the butter in a pot, whisk in the flour, and cook for a minute to form a light roux.
3. 3.Gradually whisk in the reserved broth until smooth, then bring to a simmer.
4. 4.In a bowl, whisk the eggs with the vinegar or lemon juice until well combined.
5. 5.Temper the egg mixture by slowly ladling in a small amount of the hot broth while whisking constantly, to gradually raise its temperature without scrambling the eggs.
6. 6.Remove the pot from the heat, then slowly stir the tempered egg mixture back into the broth, whisking constantly, and return to very low heat for about 5 minutes to let the eggs and flour cook through and thicken the soup into a silky, creamy texture without curdling.
7. 7.Stir the shredded chicken back in, season with salt, and serve garnished with fresh cilantro.