Boil the chicken meat.
Grate the carrot and onions and saute them in the oil with a little water and the parsley. Then add water, depending on the size of the pot, plus the finely diced potatoes and boiled chicken meat. Leave to boil for 15-20 min.
Next, add the vermicelli and spices. Leave to boil until the vermicelli if fully cooked (10-15 min).
Thickening agent: Beat the yolk with the yoghurt and vinegar. Take the soup off the stove. Pour 4-5 ladles of the soup into the thickening agent and stir well. Add this mixture into the soup in a thin trickle, while stirring nonstop. Return the soup to the stove and leave for another 2-3 min.