Chicken soup with omelet and vegetables

To make it even tastier, add fresh herbs or boiled quail eggs to the soup.

Ingredients

• Chicken fillet 400 g
• Salt taste
• Water 1 ¹⁄₂ L
• Potatoes 2-3 pieces
• Carrot 1 piece
• Eggs 2 pieces
• Cream 100 ml
• Vegetable oil 1 tsp

Directions

1. Boil the chicken fillet in salted water for 20-25 minutes. Remove the meat from the broth, cool and cut into pieces.
2. Cut the potatoes into small pieces. Grate the carrots on a coarse grater.
3. Place vegetables in a pot of stock, bring to a boil, and simmer over moderate heat for about 20 minutes, until the potatoes are tender.
4. Beat eggs with cream and salt. Fry the omelet in a skillet with butter for a few minutes on each side. Cool and cut into strips.
5. Cream can be replaced with milk.
6. Add chicken and omelet pieces to the finished potatoes. Cook for another minute, and then turn off the stove.
7. When serving, sprinkle with chopped parsley and garnish with quail eggs.