Prepare the Broth Base:

• In a large pot, add the chicken and cover it with 2-3 liters of water. Bring it to a boil over medium-high heat. Skim off any foam that rises to ensure a clear broth.

Add Vegetables:

• Once the broth begins to boil, add the diced carrots, potatoes, bell pepper, celery, onion, and minced garlic. Stir well.

Simmer the Soup:

• Reduce the heat to low, cover the pot, and let the soup simmer for about 30-40 minutes, until the chicken is tender and the vegetables are cooked through.

Prepare the Tangy Base:

• In a separate small bowl, whisk together the wheat flour with a little water to create a smooth paste.
• Stir the paste into the soup along with the vinegar. If you’re using an egg for added richness, beat it and temper it by mixing it with a bit of the soup first, then add it in.

Adjust Seasoning:

• Add salt and pepper to taste. Allow the soup to simmer for another 10-15 minutes so the flavors meld and the soup thickens.

Garnish and Serve:

• Remove from heat. Add fresh parsley if desired for added flavor. Serve hot and enjoy!