Cut the fillet into small pieces. Pour 2.5 liters of water, cook until tender.
Beat each egg separately, add a little salt. Pour into a frying pan overheated, greased with vegetable oil, fry. Turn the pancake over and fry the other side.
Cool pancakes, cut into strips.
Finely chop the onion. Grate the carrots on a medium grater. Fry the onions in vegetable oil. Add carrots and fry.
Add onions and carrots to the broth. Next add the pancakes. Salt, pepper to taste, cook for 4 minutes.
Serve sprinkled with chopped herbs.
Pancake chicken soup is tasty, hearty, aromatic and at the same time quite light and low-calorie. Cooking such a soup is quite simple and fast, it is perfect for the whole family for lunch or dinner, be sure to add your favorite spices and fragrant herbs. To make the soup more tender, fry the vegetables not in vegetable oil, but in butter.