Turkish Yogurt Soup With Chicken, Chickpeas And Ric

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Turkish Yogurt Soup With Chicken, Chickpeas And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions