Ingredients

• Chicken: 1500 g (about 3.3 lbs), cut into pieces
• Water: 3 liters (about 12.7 cups)
• Bulb Onion: 2 (300 g), finely chopped
• Eggs: 3 (1 per liter of water)
• Wheat Flour: 3 tablespoons (1 per liter of water)
• White Wine Vinegar: 3 tablespoons (1 per liter of water)
• Butter: 50 g (about 3.5 tablespoons)
• Cilantro: 60 g (fresh, chopped)
• Salt: to taste
• Ground Black Pepper: to taste

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Wash and Cut the Chicken: Rinse the chicken pieces thoroughly under cold water and pat dry. Cut the chicken into manageable pieces if not pre-cut.
2. Chop the Onion: Finely chop the onions and set aside. Fresh onions will add sweetness and depth to your broth.
3. Chop the Cilantro: Rinse the cilantro under cold water, shake off excess moisture, and chop coarsely.

Step 2: Cook the Chicken

1. Boil the Chicken: In a large pot, add the chicken and pour in 3 liters of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and skim off any foam that rises to the top.
2. Add Onions: Stir in the chopped onions and season with salt and black pepper to taste. Simmer for about 40-50 minutes, or until the chicken is fully cooked and tender. You can check for doneness by cutting into the thickest piece of chicken; the juices should run clear.

Step 3: Prepare the Egg Mixture

1. Beat the Eggs: In a separate bowl, crack the 3 eggs and beat them lightly. This will create a smooth, silky texture in the soup.
2. Mix with Flour and Vinegar: In another bowl, combine the 3 tablespoons of wheat flour and 3 tablespoons of white wine vinegar. Stir until you achieve a smooth paste.

Step 4: Combine Ingredients

1. Thicken the Broth: After the chicken is cooked, remove it from the pot and set aside to cool slightly. Pour the flour mixture into the broth, whisking continuously to avoid lumps. Let the broth simmer for an additional 10 minutes.
2. Shred the Chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces, discarding any skin and bones. Return the shredded chicken to the pot.
3. Add Eggs: Slowly pour the beaten eggs into the simmering soup while stirring gently to create ribbons of egg throughout the broth.

Step 5: Finish the Soup

1. Add Butter and Cilantro: Stir in the 50 g of butter until melted, followed by the chopped cilantro. This will enhance the flavor and give a lovely aroma to the soup.
2. Adjust Seasoning: Taste the soup and adjust salt and pepper as needed. Let it simmer for an additional 5 minutes to allow the flavors to meld.

Step 6: Serve

1. Ladle into Bowls: Serve the soup hot in bowls, garnished with extra cilantro if desired. This soup pairs wonderfully with crusty bread or over a bed of rice.

Cooking Tips

1. Use Fresh Ingredients: Fresh chicken and herbs will make a significant difference in the flavor of your soup. Look for organic chicken for a richer taste.
2. Customize the Herbs: Feel free to experiment with other herbs like parsley or dill to add different flavors to your soup.
3. Avoid Overcooking the Eggs: When adding the beaten eggs, make sure to stir continuously for the best texture. Overcooking can lead to rubbery eggs.

Storage

1. Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
2. Freezing: You can freeze the soup, but it’s best to do so without the eggs added. Once frozen, the eggs can become rubbery. Thaw in the refrigerator overnight and reheat before serving.

Nutritional Facts (Per Serving)

• Calories: Approximately 350 kcal
• Protein: 28g
• Fat: 20g
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 2g
• Sodium: 500mg

This soup is rich in protein from the chicken and eggs, providing a satisfying and nutritious meal.

FAQs

1. Can I use chicken breasts instead of whole chicken?

• Yes, chicken breasts can be used for a leaner option. Just be sure not to overcook them to maintain tenderness.

2. Is this recipe suitable for special diets?

• This soup is gluten-free if you omit the wheat flour or substitute it with a gluten-free thickener.

3. What can I add for more flavor?

• Consider adding garlic, ginger, or other spices such as cumin or coriander for added depth.

4. How can I make this soup spicier?

• You can add crushed red pepper flakes or a dash of hot sauce while cooking for some heat.

5. Can I add other vegetables?

• Absolutely! Carrots, celery, or bell peppers can be added for extra nutrients and flavor.

Conclusion

This Chicken Soup with Egg and Cilantro is a nourishing, flavorful dish that warms both the body and soul. It’s simple enough for a weeknight dinner yet elegant enough to serve to guests. The combination of tender chicken, silky eggs, and aromatic cilantro creates a delightful harmony of flavors that you and your family will adore. So gather your ingredients, follow the steps, and enjoy a bowl of comfort that is sure to satisfy. Happy cooking!