• In a soup pot place the chicken breast, diced vegetables and a tablespoon of salt.
• Cover with water/stock and bring to a boil, skimming the foam that forms on top of the soup. Cook for about 15 minutes, then lower the heat to medium-low and let the soup simmer for about 40 minutes or until the meat is cooked and the vegetables are tender. Remove the pot from the heat and set aside.
• Take the meat out of the soup and transfer it to a large bowl. Discard the bone and skin, and then shred the chicken using two forks.
• In a medium bowl, whisk the egg yolks, sour cream and the crushed garlic cloves together into a smooth paste.
• Using a ladle pour hot soup over the egg yolks and sour cream, stirring constantly. Add a few more ladles of soup over, one at a time, whisking well after each addition. (Make sure the eggs and the sour cream are at room temperature before you proceed to this step)
• Pour the sour cream and eggs liquid back in the pot of soup, and add the shredded chicken.
• Taste to make sure it has enough salt and add the chopped parsley.

How To Serve The soup:

• Serve the soup hot, in bowls, with fresh bread. Add vinegar to your taste or lemon juice and more sour cream. Hot peppers are nice too.