Low Carb Chicken Soup

Serves: 1-2

1 or 2 chicken thighs
1 or 2 chicken bouillon cubes (optional)
water
2 eggs, separated

Place enough water in pot to cover chicken pieces plus 3 or 4 inches extra. Add bouillon cubes if desired. Cook on medium fire for 45 minutes. Add more water as needed Note: if chicken is frozen, cook 1 to 1 1/2 hours.
Remove chicken and place on a plate. Cut open chicken to allow it to cool. When chicken broth is slightly cool, pour into a fat strainer. Allow to cool at least ten minutes then pour it back into the pan.
Debone the chicken and cut to bite size pieces. Add pieces to the chicken broth.
Separate the whites from the yolk. Stir the yolks then add a tablespoon or 2 of the hot soup to the yolks. Immediately pour the warm yolk mixture into the pot and stir. Allow to cook for a minute.
Add the slightly beaten egg whites. Stir once or twice then allow the soup to cook the whites. The more you stir the soup, the bigger the egg whites so if you want the egg whites to be smaller, simply stir more.

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