Eggs and processed cheese to grate.

Cook chicken broth. Drain. So as not to dirty a lot of dishes, carcass directly in the saucepan in which the soup ;-), if not satisfied, then finely chop the onion, carrot grate. Separately in a saucepan sauté onions and carrots in butter or margarine until a pleasant aroma.

Put carrots and onions in the broth. Bring to a boil. When it boils in the broth of potatoes (diced) and rice. For 5-10 minutes until cooked potatoes and rice in the soup add the eggs and cheese. When potatoes and rice are ready, add the chopped herbs. In about 2 minutes to turn off the stove. Salt and pepper to taste. [quote]the words of the author. PS I make this number of products to 3-3,5 liters of broth but my husband likes thick soup. Therefore, the quantity of potatoes and rice need to adjust according to your taste. This soup can be prepared without chicken broth, in this case add 2 chicken cubes.[/quote]