In a deep pot, lay the chicken and parsnip and cover with 2l of cold water. Bring to a boil, add salt and pepper. Cover and cook on low fire for an hour and half till the meat is tender and cooked.
2
Drain the soup and let it rest covered on the stove.
3
Clean the meat from the bones and chop finely.
4
Fry onion, carrot, celery leaves, and garlic. Mix butter and egg yolk and add to the soup.
5
Add meat and chopped fresh parsley. Adjust the taste with salt and pepper and serve topped with the spoon of sour cream.