(No green onions, chicken bullion version)
2 liters of water
300 g of chicken fillet/2 tbsp. of chicken bouillon (or less, according to your taste)
500 g of tomatoes
100 g of ribbon noodles
green onions (preferably) or dill/parsley
1 clove of garlic (optional)
1) Cut chicken fillet into cubes 1×1 cm and boil for about 25 min. After boiling chicken for about 15 min, add noodles and boil them for 10 min (or more/less, according to the information on the package).
If you use chicken bouillon, add the bouillon to the noodles when they are boiling.
2) Cut tomatoes into cubes. Add them into the soup. Add salt, pepper, minced garlic (if you wish), bay leaf. Cook until tomatoes are soft (it will take just some minutes). Turn off the cooker.
3) Whisk the eggs. Add them into the soup. Mix well. Pour soup in a plate, add green onions.