Boil chicken breast for about 30 minutes with onion, carrot, and garlic. Discard onion and carrots (optional)

Add peppercorn, salt to taste, cube broth and mushrooms. Cook for about 20 minutes on medium heat.

Take out chicken breast, let it cool, then rip into smaller pieces and add back to the pot.

Mix eggs well in a cup and then slowly add to the soup, mixing quickly with fork. Boil for about 5-10 minutes. Done.