A filling classic, also known as 'sick soup,' where chicken broth is cooked with vermicelli and carrots and enriched with an egg-lemon tempering. Drunk piping hot, it's both filling and soothing when you catch a cold.
Boil the chicken in water and skim off the foam; once cooked, shred the meat and strain the broth back into the pot.
Add the carrot and pasta to the chicken broth and cook until soft, then add the shredded chicken and salt.
Whisk the egg yolk and lemon juice together in a bowl, then temper by adding a few ladles of hot soup broth little by little to balance the temperature.
Slowly stir the tempered mixture into the soup and heat without boiling. Caution: If it boils, the egg will curdle.
Melt the butter in a small pan, add the red pepper flakes, and drizzle over the soup to serve.
Important: When adding the egg-lemon tempering to the soup, first add a few ladles of the hot broth to the mixture little by little to equalize the temperature; then add it to the soup and warm it without boiling, or the egg will curdle. Skim the foam while boiling the chicken broth so the soup stays clear. Contains egg and gluten (noodles).
If you boil the chicken as a whole piece and then shred it before adding it to the soup, you get both a flavorful chicken stock and a hearty soup; bone-in pieces make the stock more aromatic.
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