Chicken soup with egg "Eclair"

A light dietary soup with sweetish carrots, fresh herbs, noodles and delicate airy egg-milk flakes fully justifies its name (the word "éclair" in French means "lightning fast"): it can be made literally in a matter of minutes ( subject to the availability of ready-made chicken broth), and the result is always excellent. Due to its simple composition, it is suitable for both adults and children. This soup was often prepared by my mother for my girls.

Ingredients

• ready-made chicken broth 1200 ml
• carrots 100-120 g
• vermicelli or finely broken thin durum wheat spaghetti (optional) 20-25 g
• medium egg 1 pc.
• cold milk 3.5% fat or a similar amount of chicken broth (cold) 1-2 tbsp. l.
• salt to taste
• some fresh or dried dill or parsley

Directions

1. Put the prepared broth on low heat and bring to a boil, pouring out a couple of spoons beforehand for beating eggs, if you are not using milk. At this time, wash the carrots, peel and cut into slices, add to the boiled broth, close the lid and cook over low heat for 5-7 minutes after boiling again.
2. After the expiration of the time specified in point 1, measure out the required amount of vermicelli or long thin spaghetti (which then need to be broken into small pieces), if you decide to use them in the recipe. Pour them into the boiling broth, stir several times with a spoon and cook the soup for another 5 minutes. If you do not add noodles (spaghetti), then just cook the soup for another 5 minutes so that the carrots are almost cooked.
3. Then, in a separate container, beat the egg with 1-2 tbsp into the foam with a hand whisk. l. milk or broth (depending on the amount of liquid, the egg flakes will turn out to be denser or puffier, respectively). Slightly increase the heat under the saucepan with the broth and quickly pour the beaten egg into it in a thin stream, while constantly stirring the soup with a fork in a circle to get small egg flakes. Then reduce the heat to low again and cook the soup for about 2-3 minutes. until the carrots are fully cooked, which can be checked by piercing them with a sharp knife (if the knife enters it easily, then it is ready).
4. Just before the end of cooking, salt the soup (if the broth was unsalted) to taste, add dry or washed and finely chopped fresh herbs and mix.
5. Turn off the heat under the saucepan, pour the soup into bowls and serve. Bon Appetit!