Chicken Soup

You need:

• 2-3 chicken breasts
• 1 onion
• 1 carrot
• ½ Hungarian pepper
• 1 cup noodles
• 1 egg
• 1/3 cup of plain yogurt
• salt to taste
• 1 teaspoon summer savory

Instructions:

Cut the chicken breasts into small pieces. If you decide to fry them for 2-3 minutes, you are not going to need to remove the foam, which usually comes out if you put the chicken directly into the boiling water. In a large pot, bring 8 cups of water to boil. Add the lightly fried chicken pieces. Finely chop the onion, the pepper and the carrot, and add them to the boiling water. Cook for 20-25 minutes. Add the noodles and simmer for another 5-6 minutes. At the very end add the flavoring. Turn off the heat. Wait for a few minutes for it to cool down and mix with the thickening. That will bring golden color to the soup and add more flavor to it.

Preparation of the thickening:

Whisk the egg. Add to the plain yogurt and stir until the mixture is very smooth.

Thickening is added to a lot of the Eastern European soups. This serves 4.