How to cook
Put the chicken to boil in a saucepan with salted water. When the water boils, let it boil for 30 minutes, after which the pan is removed from the heat. Remove the meat and strain the broth.
The chicken is deboned. The meat is cut very finely. Pour the strained chicken broth into a clean saucepan. Add the onion, peeled, washed, and finely chopped.
Sprinkle with 1 tsp. salt, add the butter, cover the dish and place on a hot hob. The parsley sprigs are washed and put in the soup.
Carrots are washed and cut into 3, then added to the pan. After 30 minutes of cooking, turn off the stove. Take a blender and puree the soup. In a bowl, beat the egg with the milk. Add the flour and 1 tbsp. lemon juice.
Beat until smooth. Fill a ladle with the chicken soup and add it to the egg mixture. Stir constantly so as not to spoil the egg.
1 more ladle is added. Stir in the liaison mixture and pour it into the soup. Mix well. Put croutons in a deep soup plate. Pour the cream soup over them.