How to make
Chop the carrot finely and saute it with the olive oil in a pot for a few minutes.
Add the finely chopped onion and the tomato puree.
Pour 10 cups of water.
Place the chicken whole with the bay leaf, and cook for 30-40 minutes.
Remove the chicken, debone it, cut it into small pieces and return it to the soup.
Add the vermicelli , black pepper, salt and savory.
Let the soup simmer for 10 more minutes and remove it from the stove.
Beat the egg in a small bowl, and add the yogurt.
Pour a couple of ladles of the chicken soup into the bowl, stirring constantly.
Add the egg and yogurt mix back into the soup, stir well and sprinkle with finely chopped parsley.
Serve the Chicken and Vermicelli Soup warm.
Enjoy!
