Recipes Turkish Yogurt Soup with Chicken, Chickpeas and Rice 5.0 (4,788) 1 Review Plus: More Soup Recipes and Tips By Joyce Goldstein Updated on November 17, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Wendell T. Webber Yield: 4 Ingredients 1 cup water 1/2 cup basmati rice 4 cups chicken stock or canned low-sodium broth 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces 1 cup full-fat plain yogurt 1 large egg yolk 2 tablespoons all-purpose flour One 15-ounce can chickpeas, drained and rinsed 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper 2 tablespoons unsalted butter 2 teaspoons minced garlic 2 teaspoons sweet paprika 1/8 teaspoon cayenne pepper 3 tablespoons finely chopped mint Lemon wedges, for serving 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. 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. Rate it Print