Products:
- 500 g chicken
- 2 peppers
- 1 tomato
- 2 carrots
- 1 onion
- 1 tablespoon tomato puree
- 1 potato
- 2 chicken stock cubes
- 2 yolks
- 2 tablespoons yogurt
- 1 pinch parsley
- 1 pinch of s alt
- 1 pinch of black pepper
- 2 handfuls of noodles
- 50 ml oil
Preparation:
Cut the vegetables finely as for soup. Put the chicken, previously cut into large pieces, to boil in a deep pot with water slightly above the middle of the pot.Add the stock cubes to the water to dissolve them well. Fry the onions, carrots and peppers in a separate pan with the heated oil. Stir. Add the diced potato to the soup. Then add the fried vegetables. Stir the soup well for a few minutes. Add the noodles to cook for about 7-8 minutes in the soup.
Add the chopped tomato and tomato puree a little before the soup is ready so that they don't become mushy. In a small bowl, mix the egg yolks and yogurt. Add the mixture in a slow stream, stirring constantly. Season with the spices and remove from heat.
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