• 800 gr chicken fillet (breast or thigh), cut into cubes
• 300 gr lettuce, coarsely chopped
• 100 ml olive oil
• 1,500 ml meat broth
• ½ fennel, finely chopped
• ¼ bunch dill, finely chopped
• 2 spring onions, finely chopped
• 1 small dry onion, finely chopped
• 2 eggs
• 2 lemons, the juice
• 1 ½ teaspoons salt
• 1/3 teaspoon black pepper
For serving
• A little 'boukovo' (chili flakes, optional)
METHOD
1. In a deep pot, heat the olive oil. Add the chicken and sauté over high heat until it changes color. Add the onions (spring and dry) and the fennel and stir well.
2. Add the broth and let it cook for 30-35 minutes until the chicken softens. Add the lettuce and continue boiling until it is slightly wilted.
3. In a bowl, whisk the eggs with the lemon juice. Add the dill and stir. With a ladle, take some of the broth from the pot and pour it into the bowl with the egg mixture, stirring well.
4. After adding enough broth (to balance the temperature of the eggs so they don't curdle), pour the mixture back into the pot. Shake well and remove from the heat.
5. Serve the soup in bowls and sprinkle with a little 'boukovo' (chili flakes).
