A home-style Peruvian semolina soup with chicken, tender vegetables, and ribbons of egg. Light yet satisfying, with a gently thickened broth and comforting everyday character.
Cut the chicken breast into small cubes. Thinly slice the leek and cut the carrot, squash, and yellow potato into small, even cubes so they finish cooking at roughly the same time.
Place the water in a medium pot with the chicken, leek, carrot
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Keep the soup at a gentle simmer and add the semolina gradually in a thin stream while whisking continuously. Cook for 5 minutes, stirring frequently, until the broth is slightly thickened and smooth, without lumps.
Lightly beat the eggs. Stir the soup gently in one direction and pour them in a thin stream to create tender egg ribbons. Cook for 1 minute without allowing the soup to boil aggressively.
Turn off the heat and add the remaining salt, dried oregano rubbed between your hands, and chopped parsley. Stir, rest for 2 minutes, and serve hot. The soup should remain fluid and spoonable: the semolina adds body without turning the broth into a cream.
