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Wash the chickpeas and leave to soak overnight.
Alternatively, you can pour boiling water over them and leave for three hours if you forget to put them in water the night before.
Once the chickpeas have soaked, cook them for 30 minutes.
Gently simmer the chicken breasts in 2 cups of water with a little salt for 15 - 20 minutes before removing them from the cooking liquid.
Leave to cool then shred the meat.
Put the cooking liquid from the chicken into another pot along with water to bring the amount of liquid up to 6 cups and bring to the boil.
Add the rissoni and simmer for 5 minutes.
Add the chickpeas and chicken meat and simmer for 2 more minutes.
Put the egg yolks into a small bowl along with the yogurt, lemon juice and flour.
Mix together with a fork and slowly add to the soup while stirring. Taste the soup and adjust the seasoning.
Brown the butter in a small pan along with the paprika flakes.
Chop the parsley.
Put the soup into serving bowls and garnish with a drizzle of butter mixture and a sprinkle of parsley.