Chicken and Egg Soup

This hearty soup from Eastern Algeria is also suitable as a main course, served with warm, crusty bread. 
An Italian version of this soup, Stracciatella, uses cooked chicken and spinach. 

INGREDIENTS

8 chicken thighs halved
1/4 lean lamb mince 
1 onion, finely chopped
2 tbsp chickpeas 
3 tbsp Basmati rice 
2 eggs 
1 tbsp chopped parsley
2 tbsp. fresh breadcrumbs
1 tbsp chopped coriander 
Lemon 
Salt and pepper
Olive oil

METHOD

Lightly brown the chicken and half the onion in olive oil for around 15 minutes.
Season, add the chickpeas and cover with water
Bring to the boil 
Simmer for 30 min 
In the meantime, mix the mince with the remaining onion, 1 egg, chopped parsley and season. 
Make miniature meatballs
Add to the pan along with the rice 
Simmer until the rice is soft (20min) 
Remove from the heat. 
Beat the other egg with juice of 1/2 lemon
Slowly pour it into the soup while stirring.
When the egg solidifies into threads, turn off the heat
Serve immediately with chopped coriander
Squeeze a drop of lemon before enjoying