For the chicken soup with sour cream, put chicken, onion, carrots and parsley in a pot, fill with about 2 L of water and cook until the meat is cooked through.
Take out meat, separate from bones and skin, cut finely and put back into pot. Salt with some Vegeta or Aromat, better would be Vegeta but if you don’t have it at home then Aromat or similar.
Season the soup to taste, ladle out about 1/4 l of soup and refrigerate. Mix the sour cream with the egg yolks so that there are no lumps. When the 1/4l soup is cold, add the sour cream. Then slowly stir into the remaining soup, which is not boiling. Finished!
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