Hungarian chicken soup

• 2¼ pounds Chicken, cut in serving pieces
• 6¼ cup Water
• 1 bunch Parsley
• 1 teaspoon Salt
• 2 cups Cooking apples, peeled and thinly sliced
• 1 teaspoon Honey
• 1 tablespoon Uncooked oats
• ½ cup Sour cream
• 1 Egg yolk, optional

Place chicken and 6 cups water in large kettle. Bring to a boil; reduce heat, cover and simmer 30 minutes, skimming as necessary. Chop parsley leaves and set aside. Add stalks and salt to broth. Simmer 50 minutes more. Place apples, remaining 1/4 cup water and honey in a covered saucepan and cook gently until apples are just soft. Remove parsley stalks and chicken pieces from broth. Remove skin and bones; dice meat. Toast oats on a baking sheet at 400 until light brown. Stir oatmeal into sour cream, then add to soup. Simmer 5 minutes. Add diced chicken and apples and simmer just until heated through. Remove from heat. If desired, beat egg yolk with 2 tablespoons of the hot soup. Stir mixture into soup until soup thickens. Sprinkle with chopped parsley and serve.