Chikhirtma Chicken

Cut the chicken into four parts. Add ½ gallon of water. Add salt and boil until ready. Then remove the chicken pieces, separate meat from bones. Filter the broth.

Mince the onion.

Sauté the onion in vegetable oil until it is clear.

Slightly fry the flour without it changing the color.

Then cool the flour, add about 1 cup of broth, mix well, so there are not particles.

Add flour into the hot broth.

Add onion and boil for 5-7 minutes.

Beat the eggs.

Add the eggs, while constantly stirring, to the hot, but not boiling broth. If necessary, add salt and pepper. Remove the soup from heat. When serving the soup in plates, add pieces of chicken, add 1 teaspoon of lemon juice and sprinkle with greens (parsley, fennel, etc.)