👨‍🍳 Instructions

1. 1

   Place the chicken pieces in a large pot with bay leaves. Add water to cover and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover, and simmer for about 1 hour, or until the chicken is very tender.

2. 2

   While the chicken is simmering, finely chop the onions. In a separate pan, melt butter or ghee over low heat. Add the chopped onions and sauté until soft and translucent, about 5-7 minutes. Be careful not to brown them, as this can affect the soup's color.

3. 3

   Once the chicken is cooked, remove it from the pot and set aside to cool slightly. Strain the broth into a clean pot, discarding the bay leaves. Add the sautéed onions to the strained broth.

   💡 Tip: You can shred or dice the chicken meat once it's cool enough to handle.
4. 4

   In a small bowl, whisk together the flour and about 50 ml of water to create a smooth paste. Gradually whisk this paste into the simmering broth. Continue to simmer for about 10 minutes, stirring occasionally, until the broth thickens slightly.

5. 5

   In a separate bowl, lightly beat the egg yolks. While whisking constantly, slowly ladle about 700 ml of the hot broth into the egg yolks to temper them. This prevents the eggs from scrambling.

   💡 Tip: Add the broth very gradually to the eggs.
6. 6

   Pour the tempered egg mixture back into the pot of broth, stirring continuously. Add the white wine vinegar and chopped fresh coriander. Stir well to combine.

   💡 Tip: Do not let the soup boil after adding the egg mixture.
7. 7

   Add the cooked chicken pieces back into the soup. Season with salt to taste. Simmer for another 3-5 minutes to heat through. Serve hot, garnished with fresh coriander.