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Place the chicken thighs, half of the onion, 2 cloves of garlic, black peppercorns and hot water in the pressure cooker. Cook on high pressure for 8-10 minutes after the whistle has locked, then release the pressure and open the lid.
Chop the other half of the onion. Pour olive oil into another pot and caramelize the onions by closing the lid.
Add the grated garlic, ginger, turmeric and tomato puree, mix and close the lid.
Shred the cooked chicken with a mixer and add it to the pot with the onions, salt and dry cayenne pepper.
Add the vermicelli or broken spaghetti to the soup and simmer for 5-6 minutes.
Add the parsley, chili pepper flakes and black pepper when the soup is boiling.
When serving, pour some soup into a bowl, squeeze some lemon drops, add more chopped parsley and red pepper flakes if desired.