We start with the chicken, which we cut into pieces. We will use all parts of the chicken, both the chest and thighs and the wings and back of the chicken.

We wash the vegetables and peel them, but we leave them whole, so we will boil them.

Place the chicken pieces in a soup pot. Add two bay leaves, a teaspoon of peppercorns and a tablespoon of salt, then fill the pot with cold water and bring to a boil.

After it boils, reduces the heat to low and cook for about 15 minutes. With a whisk, gather the resulting foam from the soup to make it clearer. Add the whole vegetables, which we cook together with the meat, over medium to low heat. Boil everything for about 45 minutes, until the meat comes off the bones.

After they have boiled, take out all the meat and vegetables in a bowl, and let them cool a bit. After the meat has cooled a bit, detach it from the bones and chopped it. From the vegetables, we will use only the carrots, which we cut into cubes.

Prepare four egg yolks in a bowl. On top, grate or press, 4-5 cloves of garlic. Mix well until you get a paste, then add sour cream and mix well again. Stir further until you get a homogeneous cream.

Bring the thickening cream to the soup temperature. For this, pour over the cream two ladles of hot soup and mix. Pour another 2-3 tablespoons of soup over the cream, mix, and pour everything back into the pot. Season with sea salt, to taste, a teaspoon of freshly ground pepper and lemon juice.