How to make
Fill a cup with water and pour it into the broth from the boiled chicken. Clean and chop the onions, carrot and pepper finely.
Add these to the hot broth. Pour in the oil and season with salt. Boil for about 15 min. as is. Peel the potatoes and dice them finely.
Add them to the soup, along with the deboned meat. Boil until the veggies soften. Shortly before you turn off the heat, add the vermicelli (about 1 handful).
Beat the egg yolk with the yoghurt, pour 2-3 tbsp of the soup to it to make the thickening agent. Take the soup off the stove and pour in the thickening agent.
Return the pot to the stove and boil another 2-3 min. Season with black pepper and parsley.
