Wash the chicken breast well, fill a pot with 4 liters of water and boil the breast.
When the chest starts to boil, remove the foam with a whisk.
Wash well and clean the vegetables - onions, carrots, parsnips and peppers - cut them into large pieces and put them to boil with the meat.
We check the vegetables and the meat, and if they are cooked we put the pot on the fire, we take out the breast and the vegetables on separate plates, and we keep the water in which they boiled.
The breast is cut into strips, half of the amount of carrots together with the parsnip is passed until a puree is formed, and the rest of the vegetables are cut into small pieces (I also like vegetables in soup, but you can care all of them, depending on how you like it).
Put the pot back on the fire, add the meat and vegetables and leave until it starts to boil.
Beat the yolks together with the sour cream and a teaspoon of flour.
Add a few tablespoons of hot soup to this composition and mix well.
When the soup boils, add the composition obtained and mix continuously with a wooden spoon, then cover with a lid and let it boil for a few minutes.
Add salt and pepper to taste, vinegar and garlic given through a small grater or well ground.
At the end we add the green parsley.