Chicken soup with egg pancakes

Recipe for chicken soup with egg pancakes and noodles with green onions and croutons.

Compound:

• 200 grams of chicken tenderloin
• 3 eggs
• 3 slices of bread
• 200 grams of potatoes
• 2 onions
• 2 carrots
• 150 grams of noodles
• a bunch of green onions
• 1 bay leaf + peppercorns
• salt and pepper to taste
• vegetable oil for frying

Cooking:

1. Boil chicken breast in salted water.
2. Cut out the middle of the bread and put it in a preheated pan with vegetable oil.
3. Whisk the eggs one by one and season with salt. Pour each beaten egg into the prepared bread (see picture).
4. Fry bread with eggs on both sides.
5. Cut out an omelette from bread and cut into slices.
6. Cut the remaining bread into croutons.
7. Peel onions and carrots.
8. Finely chop the onion, grate the carrots on a coarse grater.
9. Fry onions and carrots in a pan with vegetable oil.
10. Peel and cut potatoes.
11. In the chicken broth, add potatoes, fry, salt and pepper.
12. Cut the boiled breast and green onion.
13. Boil the noodles separately in salted water and fry in a frying pan.
14. Soup cook for 15-20 minutes. After cooking, lay out the breast and egg pancakes.
15. Put 2 tablespoons of noodles on a plate, add the finished soup and sprinkle with croutons and green onions.