Creamy Turkish-Style Shredded Chicken Soup (Tavuk Suyu Çorbası)

A silky Turkish style soup with shredded chicken and toasted pasta, thickened with a yogurt egg terbiye and topped with fragrant mint infused butter

Ingredients

• 500 g chicken thighs and breast meat
• 2 l water
• 2 bay leaves
• 2 cloves garlic
• 1 tsp black peppercorns
• 12 cup needle-shaped pasta or orzo
• 2 tbsp olive oil
• 1 egg yolk
• 2 tbsp flour
• 1 cup yogurt
• 12 lemon
• 1 tbsp butter
• 1 tsp dried mint
• to taste salt

Instructions

1. 1Prepare the chicken base

   

   Place the raw chicken thighs and breast meat into a large pot filled with two liters of water. Add the bay leaves, whole garlic cloves, and black peppercorns to the pot. Bring the water to a boil to thoroughly cook the chicken and create a flavorful, aromatic broth that will serve as the foundation for the soup.

   Tip: Starting with cold water helps draw out impurities and proteins from the chicken more effectively, resulting in a clearer and more savory broth.
2. 2Toast the pasta

   

   Heat olive oil in a pot over medium heat and add the small needle-shaped pasta. Stir continuously until the pasta develops a deep golden-brown color. This toasting process enhances the nutty flavor of the pasta and ensures it maintains its texture in the soup.

   Tip: Keep the pasta moving constantly; it can go from golden to burnt very quickly.
3. 3Pour in the chicken broth

   

   Once the needle shaped pasta has reached a deep golden brown toasted color carefully pour the reserved chicken broth into the pot. Stir the mixture to ensure the pasta does not stick to the bottom and let it come to a simmer.

   Tip: Toasting the pasta first adds a nutty depth of flavor and helps the noodles maintain their shape in the soup.
4. 4Prepare the thickening batter

   

   In a white bowl, combine an egg yolk, flour, and yogurt. Begin whisking the ingredients together while gradually adding water and a squeeze of lemon juice. Continue until you achieve a perfectly smooth, lump-free batter that will serve as the creamy base for the soup.

   Tip: Whisk the flour and yogurt first into a thick paste before adding liquid to prevent stubborn lumps from forming.
5. 5Temper the yogurt mixture

   

   Slowly pour a ladle of the hot chicken broth into the bowl with the yogurt and egg batter, whisking constantly. This tempering process gently raises the temperature of the cold mixture, preventing the egg and yogurt from curdling when they are later added to the boiling pot.

   Tip: Add the hot liquid very slowly in a thin stream to ensure a smooth, velvety finish.
6. 6Stir in the thickening mixture

   

   Slowly pour the tempered yogurt and egg yolk mixture into the pot with the simmering pasta and chicken broth. Use a spatula or spoon to stir the soup constantly as you pour. This vital technique ensures the thickening agent incorporates smoothly into the liquid without curdling, creating a velvety and rich texture.

   Tip: Pour in a very thin, steady stream while whisking or stirring vigorously to achieve the smoothest possible consistency.
7. 7Add the shredded chicken

   

   Add the shredded chicken pieces back into the simmering pot. Stir gently to integrate the meat into the creamy soup base, allowing it to heat through and absorb the flavors of the broth.

   Tip: Shred the chicken while it is still warm to achieve a better texture and ensure it mixes easily into the soup.
8. 8Season with salt

   

   Once the shredded chicken has been added back into the soup, season the broth with a spoonful of salt. Stir the mixture thoroughly to ensure the seasoning is evenly distributed throughout the creamy base.

   Tip: Always taste your soup before adding salt, as the saltiness can vary depending on the chicken stock used.
9. 9Add the mint butter finish

   

   Melt butter in a small pan and stir in dried mint until fragrant. Pour this aromatic herb butter directly over the surface of the simmering soup. The butter adds a final layer of richness while the dried mint provides a refreshing contrast to the creamy chicken base.

   Tip: Do not let the butter brown too much because you want the bright green color and fresh aroma of the mint to shine.

Storage & Reheating

Burn It Off

Frequently Asked Questions