How to cook
Portion the chicken and place it in a pot with 12 1/2 cups (3 liters) of cold water and a little salt. Add the giblets, coarsely chopped onion, a carrot and the celery stalks. Wait for them to boil and simmer for 25 minutes. Then add the chopped potatoes and rice.
When the potatoes become soft, add the finely chopped tomatoes and the diced carrot that you've pre-fried in a little oil and the black pepper. Leave the chicken soup to simmer for 10-15 minutes and finally add the chopped parsley. Remove the soup from the heat.
With a slotted spoon, take the chicken out and remove its bones and skin, if desired. Return the meat to the soup and then thicken it with the beaten egg with the yoghurt, gradually tempering them with some broth.