Turkish Yogurt Soup with Chicken, Chickpeas and Rice

Name: Turkish Yogurt Soup with Chicken, Chickpeas and Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 1 cup water; 0.5 cup basmati rice; 4 cup chicken stock; 1 lb chicken piece; 1 cup whole plain yogurt; 1 large egg yolk; 2 tbsp all-purpose flour; 15 oz chickpeas; 1 tbsp extra virgin olive oil; salt & freshly ground black pepper; 2 tbsp unsalted butter; 2 tsp garlic; 2 tsp sweet paprika; 0.125 tsp cayenne pepper; 3 tbsp mint; lemon wedge

Gently simmered chicken, chickpeas and basmati rice, warmed with paprika and cayenne. It's finished with mint.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 5 min · Cook 25 min · 30 min total
Difficulty: medium

1
Bring water to a boil in a medium saucepan. Add rice, cover and cook over low heat until barely tender (about 15 minutes).
15 min
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.
10 min
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.
2 min