500 grams of grated Parmesan cheese
12 lightly beaten eggs
2 cloves of garlic, minced
1 onion, cut into four pieces
1 approximately 1.5 kg chicken
1 large hand of salt
Salt and pepper to taste
500 grams of grated Parmesan cheese
12 lightly beaten eggs
2 cloves of garlic, minced
1 onion, cut into four pieces
1 approximately 1.5 kg chicken
1 large hand of salt
Salt and pepper to taste
Remove the outer stalks from the parsley
Add these leaves along with the chicken, onion, and garlic to the pressure cooker pan
Add 4 liters of water and season with salt and pepper
Close the pressure cooker
When it reaches a boil, reduce heat and cook for 20 minutes
Remove from heat and reserve
Remove the chicken, let it cool, shred all the meat and reserve
Simmer the broth and return it to the pan
Chop the parsley and add these pieces to the broth along with the chicken
Cook for 10 minutes or until the parsley is tender
Mix the eggs with the Parmesan cheese on one side
Add to the soup and cook for 5 minutes or until the egg is cooked through
Serve.
