5 c. water
1 1/2 tsp. salt
2 lb. chicken parts
2 stalks celery, sliced
1 leek, sliced
1 lg. carrot, cubed
2 med. potatoes, cubed
1/2 c. peas
2 egg yolks
3/4 c. plain yogurt
1/2 head Bibb lettuce, coarsely chopped

Bring water, salt and chicken parts to boil in large saucepan; cover. Simmer 1 hour. Add celery, leek, carrot and potatoes; simmer 20 minutes. Remove chicken; cube meat; return to soup. Add peas; simmer about 8 minutes. Remove scum from surface of soup.

Lightly beat egg yolks; stir in yogurt.

Remove soup from heat; stir in yogurt mixture; adjust seasoning. Garnish with lettuce; serve at once. Yield 6 servings.