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