INGREDIENTS:

• 1 lb chicken thighs
• 1 small onion
• 9 oz spinach
• 3 eggs
• 1 tbls grapeseed oil
• 2 tbls heavy cream
• Parsley for garnish

INSTRUCTIONS:

1. Add the chicken into a large pot and cover with water. Bring to boil and let chicken simmer on medium heat for about 1 hour. In the meantime, dice the onion. Add grapeseed oil to a frying pan and fry the onion for 6-7 minutes on high to medium heat until translucent. Set aside.
2. By now, you should be able to scrape the chicken meat off the bones easily. Once you've scraped it off, add it back to the broth.
3. Add the fried onion and fresh spinach to the chicken soup and stir thoroughly.
4. Crack the eggs into a small bowl and whisk until the egg whites and egg yolks have combined. Stir the chicken soup while pouring the whisked eggs into the soup. (Don't stop stirring while adding the eggs!) Continue stirring for 1 minute.
5. Let the soup simmer for a few more minutes to make sure the eggs are thoroughly cooked. Season with salt, pepper, and fresh parsley. Serve warm with two tablespoons of cream.