Total Time50mins
Rating0.0/ 5.0
Servings4people
Ingredients
4
Chicken breast (200 g)1 piece
Water1.5 liter
Carrot (grated)1 piece
Onion (chopped)1 small piece
Flour2 tablespoons
Egg yolk1 piece
Lemon juice0.5 piece
Yogurt2 tablespoons
Butter1 tablespoon
Salt1 teaspoon
Black pepper0.5 teaspoon
Instructions
1
Boil the chicken breast in 1.5 liters of water.
2
Shred the boiled chicken and return it to the pot.
3
Add grated carrot and chopped onion, then boil for a few more minutes.
4
In a separate bowl, whisk together flour, yogurt, egg yolk, and lemon juice.
5
Slowly 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.
8
Serve hot.