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We chop the chicken into pieces, send it to the pan and fill it with cold water. Bring to a boil, remove the foam and cook the chicken until cooked. Salt the broth.
Peel potatoes and carrots. Dice the potatoes. Rub the carrots on a fine grater. We send the blanks to the chicken stock.
When the potatoes are ready, add thin vermicelli to the soup. Mix. At the end of cooking, add chopped greens.
Pour hot soup into plates. Add grated cream cheese to each serving. Bon Appetit!
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