Add <quantity>½</quantity> chicken to a large pot and cover with water

Add <quantity>2</quantity> peeled small onions and black pepper to taste

Bring to a boil over medium heat and skim the impurities that rise to the surface

Add salt to taste and simmer for 30m until the chicken is cooked through

Add <quantity>2<unit>cups</unit></quantity> of all-purpose flour to a container

Crack <quantity>2</quantity> eggs into a bowl. Add <quantity>2<unit>pinches</unit></quantity> of salt and <quantity>2<unit>tbsp</unit></quantity> of milk

Whisk until thoroughly combined

Add half of the egg mixture to the flour. Combine with your hands

Add the rest of the egg mixture. Combine with your hands until you get a wet sand texture

Add <quantity>½<unit>cup</unit></quantity> of vegetable oil to a large frying pan over medium heat and add the flour and egg mixture

Stir fry it until golden brown

The therrime is ready. Transfer it to a plate to cool

Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a large saucepan over medium heat

Add <quantity>1<unit>cup</unit></quantity> of therrime and toast it lightly

Strain the chicken stock and add it to the pan. Bring to a simmer

Remove the bones and the skin of the chicken

Cut the chicken into small pieces

Add to the pan and stir to combine

Add <quantity>1<unit>tbsp</unit></quantity> of torn parsley

Remove the pan from the heat and add the juice of <quantity>½</quantity> lemon

Serve it in a bowl. The chicken soup with therrime is ready

Enjoy this comfy treat!