How to make
In a 1 gal (4 liter) pot, put 14 1/2 cups (3.5 liters) of water and put the washed and cleaned drumsticks to boil. Then chop the onion, carrot, peppers and potatoes. Wait for them to boil, take them out and debone them.
Once you remove the drumsticks, immediately add the sliced products and reduce the stove to a simmer while you debone the legs. Once you've deboned them, add the other products, and add one handful of vermicelli. Leave it to simmer for 10 minutes.
Turn off the heat and prepare a thickening agent from 1 yolk and 4 tablespoons of yoghurt. Stir well, add a ladle of broth to this mixture and stir again until the thickening agent dissolves.
Once you turn off the heat, add savory and parsley to the soup and don't stir but put the lid on and saute. Add salt, black pepper and lemon as desired.
Bon appetit!
