Total Time50mins
Rating0.0/ 5.0
Servings4people
Ingredients
4
Chicken breast (200 g)1 piece
Water1.5 litres
Carrot (grated)1 piece
Onion (chopped)1 small
Flour2 tablespoons
Egg yolk1 piece
Lemon juice0.5 piece
Yoghurt2 tablespoons
Butter1 tablespoon
Salt1 teaspoon
Black pepper0.5 teaspoon
Instructions
1
Boil the chicken breast in 1.5 litres of water.
2
Shred the boiled chicken and return it to the pot.
3
Add the grated carrot and chopped onion, then simmer for a few more minutes.
4
In a separate bowl, whisk together the flour, yoghurt, egg yolk, and lemon juice.
5
Gradually add the prepared sauce to the soup, stirring constantly to prevent curdling.
6
Melt the butter in a small pan and drizzle it over the soup.
7
Season with salt and black pepper to taste.
8
Serve hot.