Plus: More Soup Recipes and Tips
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.
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.
This soup was great! Very similar to other Turkish yogurt soups I've made, but this one was even better. The chick peas and chicken make it into a full meal. Delightful!
