Soup with noodles and egg pancakes

150 g cooked chicken

150 g vermicelli

3 eggs

1.5 chicken broth

2 Art. l. chopped parsley or cilantro

ground black pepper

salt

Cooking egg pancakes: whisk eggs with herbs, add 2-3 tbsp mixture into a heated pan, fry each pancake until tender.

Cut the finished pancakes strips.

Bring chicken broth to a boil, add the pasta and cook for 3-5 minutes, then add the shredded chicken, pepper and salt, and cook for another 2-3 minutes.

Egg rolls ready to be added to the soup before serving.