Yogurt soup with Turkish mantı

This is the kind of soup that it took a while to get used to. Having egg and yogurt in a pot of hot stock wasn't the most appealing dish for me. But as usual in such cases, I just hadn't tasted a really tasty yogurt soup. Once I went to visit another Lithuanian in Istambul and she cooked a similar yogurt soup and I was very surprised that I liked it! The secret is to use delicious ( preferably home-made) chicken stock - water won't give the same result. So since that day, I made yogurt soup twice and both times I really enjoyed. Last time I made it with some Turkish mini dumplings - manti. It just added more texture to the soup.

What we need:
for the stock:
1 chicken breast
1 carrot
1 small onion
2 cloves of garlic
1 bay leaf
thyme
salt and pepper

for the soup:
2-3 l of chicken stock
4 tbsp of natural yogurt
1 egg white
1 tbsp of flour
dried mint
oregano
red pepper flakes
100 gr of ready-made mantı ( you can use any dumplings you like or just simple pasta)
1 cooked chicken breast ( from the stock)
1 tbsp of olive oil

What we have to do:
1. Put all the chicken stock ingredients into a pot and pour over with clean cold water. Bring it to boil and let it simmer for 30 minutes. Remove chicken fat with a spoon. Don't cover the pot. When chicken is cooked, drain the stock. Reserve chicken breast for the soup.
2. Bring chicken stock to boil again, add sliced chicken and mantı. Then in a seperate bowl mix yogurt with flour and egg white. Add some hot stock, whisk carefully, then pour all the yogurt mix into a pot and mix everything again. Bring it to boil.
3. In a pan heat olive oil and add a pinch of dried mint and oregano. Mix it all and pour into a soup. Bring it to boil, adjust the seasoning, you might need to add some pepper.
4. Serve in a bowl, sprinkle some red pepper flakes on the top. Enjoy!