Boil chicken until ready lanterns can rob them meat from bones. Then knock down the meat. In saucepan of kukara put meat, diced potatoes, frozen vegetables (you can put fresh), celery, finely chopped onions, noodles (I used fresh homemade noodles), crumbled cube chicken broth, sprinkle with herbs and pepper and pour the strained broth to Ruled 3/5 of the pot. Add salt to taste. Close multikukara and turn the program SOUPS / GRUEL (my kukar is F2 / 3-25 minutes). During this time you make soup thickenerta - in a deep bowl, beat the egg with your vinegar, add yogurt (can do without it) and a nice beat the mixture. After the program finished off kukara (otherwise immediately began reheating function), decompress and open the lid. With a few ladles of broth soup soup Reduce thickenerta, her stirring constantly and then return to the pan to be built soup. Sprinkle with chopped parsley. If not serving immediately close the lid kukara and soup will remain hot for several hours. Optional can switch program for heating. * If you use another chicken meat without bone, cut him into small pieces and put it straight into the pan. Instead, pour broth soup with warm water. * Preset products are for 6 servings.