SAUTE: Start by sautéing the grated carrots and onions in the butter for 3-4 minutes or until the veggies softened over medium-high heat. Add the garlic and let cook until fragrant, for 30 seconds. Season with the oregano, mint, black pepper, and Aleppo pepper. Let cook for another 30-40 seconds so that the herbs bloom.

SIMMER: Add the chicken stock, water and chicken bouillon to the pot and bring it to a simmer. Once the soup reaches a boil, add the vermicelli to the pot. Then cook for 5 minutes (8 minutes if you used spaghetti instead of vermicelli.)

WHISK: While the vermicelli cooks, combine the flour, lemon juice, greek yogurt and egg yolk in a bowl with a whisk. Add 4 tablespoons of the warm soup to the bowl as you continuously whisk the yogurt mixture. This will ensure that the yogurt doesn’t curdle in the soup. Continously stir the soup while you slowly pour the yogurt mixture into the soup pot. Take your time doing this part to ensure that the soup doesn’t curdle.

FINISH: Add the shredded chicken to the soup and stir to combine. Taste and adjust with salt, more pepper or mint as desired. Top with chopped parsley and serve warm with crusty bread.