1: Prepare chicken stock by boiling the chicken in water.
2: Add a teaspoon of thyme to it and let it absorb the flavour. Bring it to a boil and cook it for 10 minutes. Turn off the heat.
3: Take the chicken out and cut/shred it. Keep the stock and chicken aside.
4: Beat eggs in a bowl. Slowly add the lemon juice while whisking the eggs.
5: Add a cup of chicken stock to it while whisking it simultaneously.
6: Pour the mixture back into the chicken stock. Add the chicken to it. Simmer it for a few minutes. Add cream and mix it well.
7: Season it with salt and pepper.
8: Transfer it to a soup bowl, garnish it with chopped parsley. Serve it hot.
