Turkish Chicken Soup

Poach the chicken with the vegetables; remove and shred the chicken, reserve the broth.

Strain the broth and bring back to a boil; add sliced carrot.

Whisk the cornstarch with cold milk, then whisk in the egg yolks.

Ladle some hot broth into the starch mixture to temper.

Slowly pour the mixture into the soup, stirring constantly until thickened.

Add the shredded chicken, adjust seasoning. Finish with mint and butter.