Prepare the necessary products. In a saucepan pour 2.5 liters of water, bring to a boil, add the chicken and cook until tender for about 20 minutes. If other parts of the chicken are used, remove the foam during the process. Ready strain the broth.
Eggs (separately on one) stir a whisk with a pinch of salt and pour on a heated, greased with vegetable oil, pan. Fry.
Turn pancake and fry on the other side.
Ready pancakes cool and cut into strips.
Onions cut into rings. If there is no leek, you can replace onions, diced.
Grate the carrots on a medium grater.
In a frying pan with heated vegetable oil fry onions for 5 minutes, add carrots and fry.
Chicken fillet cut into pieces.
Bring the broth to a boil, add fried vegetables, chicken pieces, followed by egg pancakes, sprinkle with your favorite herbs, if necessary, add salt. Cook for 5 minutes.
The finished soup spill on plates, sprinkle with fresh herbs.