Turkish Yogurt Soup with Chicken, Chickpeas and Rice

Rating: 5 stars
4789 Ratings
  • 5 star values: 4789
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Plus: More Soup Recipes and Tips

By Joyce Goldstein
December 2001

Gallery

Credit: © Wendell T. Webber

Recipe Summary test

Yield:
4
Advertisement

Ingredients

Directions

  • Bring the water to a boil in a medium saucepan. Add the rice, cover and cook over low heat until barely tender, about 15 minutes.

    Advertisement

  • 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.

  • In a large saucepan, whisk the yogurt with the egg yolk and flour. Whisk in the 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.

  • Melt the butter in a small skillet. Add the garlic, paprika and cayenne and cook over moderate 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.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 10/24/2021