Chicken fillet can be boiled, but I prefer to fry it.
Cut the chicken into small cubes.
Cucumbers cut into small cubes.
Cut the potatoes into small cubes (you can just mash them in mashed potatoes, so the soup will turn out thick).
Finely chop the eggs.
Finely chop the dill greens.
Pour all the crushed foods with yogurt.
Bring to taste: add salt and lemon juice.
Put the finished soup in the refrigerator for 3-4 hours to infuse. It's even better to cook at night, so this morning it was just fabulous.