How to cook
There are two ways to prepare chicken meat - either fry the leg and white meat in a deep pot with a little fat in order to strengthen the chicken soup and avoid overcooking the broth, or boil on a heated hob, until it's almost ready and then strain the broth.
I chose to cook the chicken, by straining and keeping the broth. It is optional.
Cut the vegetables into cubes. The tomato must be peeled and it is blanched in boiling water and cut from the underside of the cross. Take it out, place it in a bowl of cold water to shock and peel it. Cut it into cubes.
The almost cooked chicken is cut into threads, by first removing the skin, put it in a pot with broth, add olive oil / oil, peppercorn mix, pinches of thyme, all of the vegetables and add hot water.
Place it on a moderate heat and leave it while the vegetables are cooking. Shortly before they are ready, add the noodle ball, leave it for 5-8 minutes, until it is fully cooked. Season with salt.
The thickener is prepared in a bowl. Beat the yogurt, egg yolks and chopped parsley with a fork.
Balance the temperature of the thickener with a few scoops of hot soup while constantly stirring. Pour it back into the soup and stir for another 5-10 minutes, so that it doesn't lump up, although when only the yolks are added, they do not lump up. In most cases the culprit for lumping up soup are the egg whites.
My healing chicken soup with 20 ingredients is served hot.
To every soup I make, I like to add a little diced potato. I have added it here as well, it does not change its flavor qualities, it is optional and also at the end, when it is completely ready, add a piece of quality butter for an even better aroma.
For the chicken I used 1 chicken leg with its top piece of white fillet.