How to make
Boil the chicken in salted water with the onion and parsley, then debone it. Cut some of the white meat into cubes and leave it as a garnish for the finished soup later and grind the other meat in a meat grinder.
From the oil or olive oil, flour and 2/3 of the milk, prepare a béchamel sauce, which is then mixed with the ground meat and strained broth. Boil the soup for 5-6 minutes, then blend it. Thicken with the beaten egg and the remaining 1/3 of the milk and season with fresh butter and lemon juice to taste.
In each bowl, place several pieces of sliced white meat and sprinkle the soup with chopped parsley.
