Sprinkle chicken with salt and pepper. Heat up half te butter in pan. Add veggies and chicken, sprinkle with half the herbs. Leave on low heat for about 20 mins. Heat 4 cups of water with the chickenstock cubes and dissolve. Add stock to chicken. Put lid on pan and simmer for about 40 mins.

Heat 4 deep plates and divide chicken/veggie mixture over plates. Mix 4 tbsp of cooking liquid with yolks and cream and add this to the rest of the cooking liquid. Stir until a nice silky sauce/soup forms. Add the rest of the herbs and add a large spoon of soup to plates.