Turkish Yogurt Soup With Chicken, Chickpeas And Rice Recipe

Name: Turkish Yogurt Soup With Chicken, Chickpeas And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1/2 cup basmati rice; 4 cups chicken stock or 4 cups low sodium chicken broth; 1 lb chicken piece, cut into 1-inch pieces; 1 cup whole plain yogurt; 1 large egg yolk; 2 tablespoons all-purpose flour; 15 ounces chickpeas, drained and rinsed; 1 tablespoon extra virgin olive oil; salt & freshly ground black pepper; 2 tablespoons unsalted butter; 2 teaspoons garlic, minced; 2 teaspoons sweet paprika; 1/8 teaspoon cayenne pepper; 3 tablespoons mint, finely chopped; lemon wedge, for serving

Servings: persons

1 cup water
1/2 cup basmati rice
4 cups chicken stock or 4 cups low sodium chicken broth
1 lb chicken piece, cut into 1-inch pieces
1 cup whole plain yogurt
1 large egg yolk
2 tablespoons all-purpose flour
15 ounces chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons garlic, minced
2 teaspoons sweet paprika
1/8 teaspoon cayenne pepper
3 tablespoons mint, finely chopped
lemon wedge, for serving

1
Bring water to a boil in a medium saucepan. Add rice, cover and cook over low heat until barely tender (about 15 minutes).
2
Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until cooked through (about 10 minutes). Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the stock.
3
In a large saucepan, whisk together yogurt, egg yolk and flour. Whisk in stock and bring to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low heat.
4
Melt butter in a small skillet. Add the garlic, paprika and cayenne and cook over medium heat until fragrant (about 2 minutes). Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.

1033

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup water, 1/2 cup basmati rice, 4 cups chicken stock or 4 cups low sodium chicken broth, 1 lb chicken piece, cut into 1-inch pieces, and more.

Yes, Turkish Yogurt Soup With Chicken, Chickpeas And Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Yogurt Soup With Chicken, Chickpeas And Rice

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