This recipe turns into an absolute masterpiece
If you have the “patience” to prepare the chicken stock
Either the day before or that morning.

Remove the chicken from the stock.
Strain the stock in a fine sieve and place the collected broth in a bowl.
Cool.

Skin the chicken and shred the meat as finely as possible.

For four to six people,
Place the corresponding quantity of chicken stock
(one bowl per person) in a pan.
When the stock comes to a boil,
Toss in a small handful of vermicelli pasta per person or
A glass of rice for four people,
As you prefer.

Cook three to four minutes for the vermicelli, or
Fifteen minutes or so for the rice.

Place the shredded chicken in the pan.
Lower the heat.

Meanwhile…

Make the egg sauce.
Take two egg yolks, and beat them with a whisk.
Pour the juice of a lemon,
Season lightly with salt.
Add a small spoonful of cornstarch.
Beat all the while, as you incorporate a ladleful of chicken stock.
Flavor with dried ground mint.

Pour the sauce into the soup, and
Mix, so that it thickens.

Serve hot.