Boil the chicken meat, debone it, remove the skin and cut it.
Wash, peel and cut the potatoes into 1/2″ (1 cm) cubes. Chop the carrot, onion and celery finely.
Braise the onion with the carrot in a pot with a little oil, wait about 1 min., then add 1 pinch celery and stir carefully.
After about 2 min., add the diced potatoes, fry for 3 min., then pour in the strained broth. Add 2 pinches black pepper and salt to taste.
Once the potatoes are boiled, add the vermicelli, wait a few min., then add the chopped chicken meat as well. Season with another pinch of celery.
Remove from the stove and thicken it with 3 tbsp yoghurt, 1 beaten egg and 1/2 tbsp lemon juice.