Summary

Ingredients

• 350 g chicken, cooked
• 1 liter chicken broth
• 35 g vermicelli
• 5 g salt
• 5 g suar
• 5 g leeks
• 5 g carrot (s)
• 5 g celery
• 3 ½ g celery leaves
• 1 ½ g garlic
• 1 ½ g turmeric
• 1 ½ g coriander
• 100 g soup fillins (fries)
• 2 medium egg (s)

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Instructions

1. Put the chicken and broth in a saucepan and bring to a boil. Add the pasta, spices, vegetables and herbs to the broth and simmer for 5 minutes. In the meantime, whisk the eggs. Stir the fried potatoes and whisked eggs into the soup. Arrange and serve.