Tfaia - Tunisian Chicken Soup With Eggs

• 1 large stewing chicken
• 1 lemon, halved
• 6 tablespoons fresh lemon juice
• salt
• 3 onions, chopped
• 3 carrots, chopped
• 3 turnips, chopped
• 1 stalk celery, chopped
• 2 leeks, cleaned and chopped
• 1 teaspoon saffron thread, crushed
• 3 sprigs parsley
• 2 bay leaves
• 3 cloves
• pepper
• 12 teaspoon cinnamon, ground
• 6 eggs
• 1 tablespoon mint (optional)

1. Remove excess fat from chicken pieces, then rinse.
2. Rub each piece with lemon halves and sprinkle with salt.
3. Cover and refrigerate overnight.
4. Put chicken in a large stockpot and add cold water to cover.
5. Bring to a boil.
6. Reduce heat to a simmer and skim the scum from broth.
7. Simmer gently for 30 minutes.
8. Add the vegetables, saffron and bouquet garni.
9. Cook for about 2 hours.
10. Using a skimmer, remove the solids and discard.
11. Pour the broth through a sieve lined with wet cheesecloth into a large bowl.
12. Chill the stock, uncovered, in an ice bath in the sink until cold.
13. Spoon off fat.
14. Pour the broth into a pot, bring to a boil, and cook at a low boil, skimming if needed, until reduced and flavorful.
15. Add pepper and cinnamon.
16. Beat the eggs with the lemon juice and stir into the soup.
17. Simmer for 8 to 10 minutes.
18. Garnish the soup with the mint.

stewing chicken, lemon, lemon juice, salt, onions, carrots, celery, leeks, saffron thread, parsley, bay leaves, cloves, pepper, cinnamon, eggs, mint

Taken from www.food.com/recipe/tfaia-tunisian-chicken-soup-with-eggs-426137 (may not work)