Chicken stracciatella soup

Slice the cooked chicken and add it to the chicken broth. Place the saucepan over medium heat and bring the broth to a boil.

Finely grate the Parmesan. In a separate bowl, whisk the egg with Parmesan, paprika, khmeli-suneli, garlic powder, salt, and black pepper.

When the broth boils, stir it constantly with a whisk and pour in the egg mixture in a thin stream to form soft egg ribbons. Add diced tomato, chickpeas, and herbs, bring back to a boil, and remove from the heat.