Cut the chicken fillet into small pieces and fry in vegetable oil.
Take out the fried meat and fry the finely chopped carrots and onions in the same oil.
Return the chicken to the pan with the vegetables, fill with water and add wheat flour. Bring to a boil and cook over low heat under a lid until the millet is ready.
Five minutes before the end of cooking, add salt and pepper, add bay leaf.
Add lemon juice and chopped herbs to the finished soup.
