Rub chiken with salt and place in the saucepan in order to fill on ¾. Add peeled onion and cut tomatoes with salt and pepper. Cook until doneness. Take out chiken from soup, remove meat from skillet. Strain the broth. Melt the margarine in the large pot, add flour,stir, add broth, stirring occasionally, boil on a small heat to make thick. Add mixed egg yolk with cream. Add chiken fillet, green peas, canned carrots, champignons and asparagus, heat, dress with lemon juice, add salt and pepper.