In a large pot heat oil under medium heat, add chopped onion and cook about 2 minutes.

Add shredded and sliced carrots and sliced parsley root, season with a pinch of salt and cook for 5 minutes, stirring occasionally.

Add chicken thighs,1 -2 cups of water, bullion cube and cook on low heat for 25 minutes, stirring occasionally and adding water if necessary.

After 25 minutes add frozen peas, pour remainig water and cook for 10-15 minutes.

Remove chicken from the soup and shred the meat of the bone. Put aside.

In a mean time in separate bowl beat eggs with 2 tbsp of oil, slowly add semolina, stirring constantly until you get thick batter, making sure that no lumps remain.

Warm tablesppon under hot water and with a tablespoon drop full spoons of batter into the soup and cook for additional 10 minutes.

Add the chicken back in the pot, add chopped parsley leaves, season with salt, pepper and 1 tsp Vegeta.and cook for 1-2 minutes.

Serve warm.