Soup with giblets and vermicelli

Rinse the chicken giblets, peel the navel from the white skin. Burn the offal (wings, neck, legs and head), rinse, fold into a saucepan, add the heart and belly button, pour cold water, bring to the boil quickly, remove the foam, pour in the crushed carrots and cook over a low heat until soft. Remove the finished meat, and strain the broth. Cook the liver separately. Put the cooked giblets and offal (except for the head) into the boiling broth, add the vermicelli and cook for 15 - 20 minutes. At this time, warm the flour in a dry pan until a pleasant nut aroma appears, preventing color changes. Lightly beat the egg. Season the finished soup with flour, egg, ground pepper and lemon juice, mix and serve