2 cooked chicken thighs
2 chicken cubes
4 c. water
2 tbsp. plain gelatin dissolved in 1/4 c. of water
2 c. cooked fine egg noodles
1 slightly beaten egg
1 tsp. lemon juice

Cook chicken in 4 cups of water. Add 2 chicken cubes. Cook chicken for half an hour at medium heat; first 10 minutes, covered. Remove chicken from pot. Cut chicken in small pieces. Put back in broth. Add 2 cups of cooked fine noodles. Add dissolved gelatin into broth. Add lemon juice. Add slightly beaten egg slowly while stirring.