Everything is very simple. First, cook the broth. You can do this as I used to, and I cook so. Cold water pour the chicken (or parts), bring to a boil and poured the water. Then fill again with cold water and cook the broth as usual. After the water boils, salt to taste. Cooking time depends on the chicken - if a young, approximately 25 minutes after boiling is enough (this is, if the chicken cut into pieces).

And add the chopped onion and carrot (onion - diced carrots - shredded). If you do not like these vegetables in the soup, you can put a whole (or cut in half), then to take out.

Cook until the vegetables are tender. Meanwhile, for the omelette, break 3 eggs. Added almost all (a few sprigs of chives to leave for decoration) sliced herbs, salt and pepper - to taste. Whisk with a fork.

Fry omelettes (I turned 3) on a heated with oil pan. Fry on both sides.

Turn the rolls and cut into fairly wide slices (well, it's all at Your discretion, I felt like it).

Spread the rolls with the plate in broth. Sprinkle with green onions and serve.