Chicken Broth with Omelet

Ingredients

 * 2 l water
 * 800 g poultry flesh
 * 1 carrot
 * 1 small onion
 * 1 parsley root with green
 * salt

Omelet

 * 3 eggs
 * 3 tbsp milk
 * 2 tbsp butter
 * salt

Directions

 * 1) Bone the poultry and put the meat in a pan with cold water, boil, remove the grease and simmer on low heat.
 * 2) In a dry pan put sliced carrot and onion in layers and saute, then add to the broth.
 * 3) When the meat is half done, add salt and parsley.
 * 4) Strain before serving. Note: The meat works well in a meat salad.

Omelet

 * 1) Melt the butter in an oven-proof pan.
 * 2) Whip the eggs with milk, salt to taste and pour yhem in the buttered pan.
 * 3) Bake in a 375F oven until done.
 * 4) Roll up the omelet loosely and cut it into 1cm wide strips
 * 5) Place several egg strips into each soup dish and pour some broth to fill the dish as desired.