Light chicken soup with eggs and tomatoes

There are no potatoes or fried foods here, so the soup can be considered dietary. And very original, because the beaten eggs turn into thin threads in the hot broth.

Ingredients

• Chicken fillet 200-250 g
• Water 1 300 ml
• Tomatoes 4 pieces
• Eggs 3 pieces
• Salt taste
• Ground black pepper taste
• Green onions taste

Directions

1. Place the fillets in a saucepan, cover with cold water and cook for about 20-25 minutes until tender.
2. Meanwhile, pour boiling water over the tomatoes and let sit for 5 minutes.
3. Then drain the water and remove the skins from the tomatoes.
4. Cut vegetables into small pieces and place in a bowl along with the resulting juice.
5. In another bowl, beat the eggs with a fork or whisk.
6. Remove the boiled chicken fillet and chop finely. Send back to broth, salt and pepper.
7. Place the tomatoes in a saucepan and bring to a boil.
8. Stirring the soup constantly, pour in the eggs in a thin stream.
9. Bring soup to a boil and remove from heat. Sprinkle with chopped onion before serving.