Preparation

In a pan place the chicken, the kids, the onion, the carrot and the garlic.
Add water, season with salt and boil for about 20 minutes.
Then, remove the chicken and clean it of skins and bones. Shred the meat and cut the kids into pieces. Reserve.
Remove the carrot and chop it. Reserve.
Bring the soup broth back to the heat and when it starts to boil, add the seeds. Cook for 10 minutes.
Separate the yolks from the boiled eggs and undo them with a little soup broth.
Add the egg yolks, chicken and carrots to the soup and cook for a few more minutes.
Serve with mint leaves

Ingredients

  • 1/2 chicken with offal
  • 1 onion
  • 1 carrot
  • 1 sprigs of mint
  • 2 garlic cloves
  • 2l of water
  • 2 boiled eggs
  • 80g of soup for soup
  • Salt q.b
  • The soup can be prepared with pevide or pasta, but you can also use rice.