Chicken Soup Recipe

Boil the chicken breast in 1.5 litres of water, then shred it.

In a separate pot, melt the butter, add the chopped onion and grated carrot, and sauté.

Add the flour and cook for a few more minutes.

Add the chicken broth to the pot and stir.

Add the shredded chicken to the soup.

When the soup starts to boil, whisk the egg yolk and lemon juice in a bowl, then add a ladle of soup to the mixture to temper it.

Slowly add the prepared mixture back into the soup and stir.

Season with salt and black pepper.

Sprinkle finely chopped parsley before serving.