Spinach Soup

Place the chicken thighs in a pot with water over medium heat and simmer until you have a rich broth.

Cut the potatoes into batons and add them to the broth.

Dice the onion and grate the carrot, then sauté in a skillet until golden brown.

Remove the thighs from the broth, separate the meat from the bones, chop it into pieces, and return it to the pot.

Add the sautéed onion and carrot to the soup and cook until the potatoes are tender.

Add the spinach to the soup.

In a separate bowl, whisk the eggs and pour them in a thin stream into the boiling soup, stirring constantly.