(*) For 6 people as part of a picnic or buffet, for 3 people as a meal.
Put the soup in a medium frying pan. Remove the skin from the onion, cut in half and sprinkle with the bay leaf and cloves. Add to the soup and bring to a boil.
In the meantime, peel the carrot and cut it in half lengthwise. Add the chicken breasts to the gently boiling soup and simmer for twelve to fifteen minutes, depending on the thickness of the chicken breasts, with the lid on. Take out the chicken and the carrot, remove the onion. Wrap the chicken breasts in aluminum foil, cool the carrot a little bit. Measure out the indicated amount of cooking stock and set aside.
Boil the remaining soup in the frying pan repeatedly. Pour in the Ebly and cook until al dente, this takes about ten minutes. Drain and drain very well, then mix on the spot with the olive oil so that the grains do not stick together.
For the sauce, put aside the juice of a lemon, cooking juices, vinegar, salt, olive oil, pepper, Parmesan cheese and the plucked basil leaves in a tall cup and blend finely with a hand blender. Season if necessary.
Cut the carrot into cubes, cut the chicken breast into thin slices. Place both in a large enough bowl with Ebly, basil sauce and pine nuts and mix. Allow to stand for at least fifteen minutes before serving.
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