Chicken Soup Soup

Ingredients:
1 pound boneless, skinless chicken breasts
8 cups chicken
2 carrots, diced and diced
2 stalk celery, chopped
1 medium onion, chopped
3 cloves of garlic
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
250 grams of egg
Chopped fresh parsley (for garnish) PREPARATION :

Instructions:
Place the chicken fillets in a large pot and add the chicken broth. Boil over medium heat. Reduce heat to low and simmer for 20 minutes until chicken is cooked through. Remove the chicken from the pan and set aside to cool.
Remove any foam or foam that rises to the surface of the salt.
Add carrots, celery, onion, garlic, bay leaf, dried thyme, dried oil, salt and pepper to the pan. Cook over medium heat for 10 minutes or until vegetables are soft.
While the vegetables are cooking, cut the cold chicken into small and large pieces.
Add the shredded chicken back to the pan and mix well. Cook for another 5 minutes to reheat the chicken.
Cook the scrambled eggs in a separate pan according to package directions until al dente. Remove from pan and rinse with cold water to stop cooking.
Add the cooked peas to the pot and stir gently to combine. Cook for another 2-3 minutes to allow the flavors to meld.
Remove the coriander leaves from the soup and discard.
Serve the chicken soup hot by garnishing it with chopped parsley.
Enjoy your delicious homemade soup!