2 boneless chicken breasts diced and ripe
2 cups chicken stock
1 cup full-fat milk
 1 cup of cream to the builder
 egg yolk
 2 tablespoons lemon juice
 4 tablespoons flour
 2 tablespoons butter
Salt and pepper


  1. Melt butter in a saucepan over the fire and add the flour until golden.
  2. Beat the egg yolks with a cup of milk and add to the flour, stirring until getting Strong textures.
  3. Add the frankincense cream and the stock.
  4. . Add the chicken pieces to the soup and simmer for 10 minutesAnd healing.