for 2 person

Chicken

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
1	red chilli pepper, deseeded, cut into rings
6 dl	chicken bouillon
2	chicken breasts (each approx. 150 g)

Soup

2	fresh eggs, beaten

To serve

1 bunch

coriander, roughly chopped

How it's done

Chicken

Heat the oil in a pan. Add the onion, garlic and chilli pepper, sauté for approx. 2 mins. Pour in the stock, bring to the boil. Reduce the heat, add the chicken, cover and cook over a low heat for approx. 15 mins. Remove the chicken breasts, allow to cool slightly, shred the meat using two forks.

Soup

Add the eggs to the gently simmering stock while stirring with a fork. Return the chicken to the pan and heat gently.

To serve

Plate up the soup, sprinkle with the coriander.

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