1. Preparing the broth

   • Place the chicken back, wings, and breast bone in a pot with water and boil.
   • Dice the onion, cut the celery into pieces, the carrot into slices, and the bell pepper into small cubes.
   • Add the chopped vegetables to the pot, season with salt, and boil for an hour.

2. Preparing the egg and cream mixture

   • In a bowl, mix the egg yolks with the cooking cream.
   • Remove the meat and vegetables from the soup and season to taste.
   • Gradually add the hot soup to the egg and cream mixture, stirring constantly.

3. Finishing the soup

   • Add back the meat and vegetables to the soup.
   • Stir in the bouillon, minced garlic, and vinegar.
   • Let simmer for a few more minutes.

4. Serving:

   • Taste and adjust seasoning, if necessary.
   • Serve the soup hot, accompanied by hot peppers and plenty of peppe

Step by step instructions in the video below