Tavuk Corbasi Turkish Chicken Soup Recipe

There’s something soul-nourishing about a bowl of homemade chicken soup, but this isn’t just any chicken soup—this is your go-to comfort dish that brings warmth and coziness to a whole new level. Get ready to dive into this wholesome, zesty adventure that’s as satisfying to make as it is to savor.

Turkish chicken soup, a rich and hearty dish, combines the warming spices of cumin and paprika with the fresh tastes of lemon and parsley. I love how tender chicken copes with the soup’s nursing vegetables (mostly carrots and celery), all of which conspire to create the most comforting of bowls on a cold day.

The soup has body, thanks to long-grain rice, and a yogurt tang that is reminiscent of the slight sour we so often find in warm Mediterranean soups.

Ingredients

• Olive Oil: Heart-healthy fat that enhances flavor.
• Onion: Adds depth and sweetness to the soup.
• Garlic: Provides a robust, savory flavor profile.
• Carrots: Sweetness and a source of beta-carotene.
• Celery: Adds crunch and vitamins, enhances texture.
• Cumin: Warm spice with earthy, nutty notes.
• Chicken: Protein-rich, tender, and nutritious meat.
• Rice: Source of carbohydrates and a thickening agent.
• Parsley: Freshness and a burst of herbal flavor.
• Lemon Juice: Adds a bright, tangy contrast.
• Yogurt: Creamy texture with a subtle tang.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1 whole chicken (about 3-4 lbs), cut into pieces, skin removed
• 8 cups chicken stock
• 1 cup long grain rice
• 1/2 cup fresh parsley, chopped
• Juice of 1 lemon
• 1 cup plain yogurt
• 2 egg yolks

How to Make this

1. In a large pot, over medium heat, warm the olive oil. Add the onion, chopped fine, and sauté until it is translucent, about 5 minutes.

2. Add the minced garlic, and the diced carrots and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

3. Combine the spices: ground cumin, ground paprika, red pepper flakes, salt, and black pepper. Stir them into the vegetables so they are coated well.

4. Put the chicken parts in the saucepan and add the chicken broth. Bring the broth to a boil over high heat. Cover the saucepan and lower the heat until it is just at a simmer. Let the chicken cook for about 45 minutes, or until it is all white and no longer pink or red in the center.

5. Take the chicken out of the pot. Let it cool a little, then shred the meat from the chicken. Discard the bones. Put the shredded chicken back into the pot.

6. Put the long grain rice into the soup and cook until the rice is tender, for about 15-20 minutes.

7. Whisk together the egg yolks and plain yogurt in a small bowl. To temper the mixture, add a bit of the hot broth from the soup.

8. Slowly combine the yogurt mixture with the soup, ensuring it’s well blended. After the yogurt is in, keep the soup from boiling; if the soup boils after the yogurt is added, it will curdle.

9. Include the finely chopped fresh parsley and lemon juice and mix to form a uniform whole. Add more salt and pepper if needed to achieve a well-seasoned result.

10. Serve hot; additional parsley, if desired, can be used as a garnish.

Equipment Needed

1. Large pot
2. Medium saucepan
3. Cutting board
4. Chef’s knife
5. Stirring spoon
6. Measuring spoons
7. Measuring cups
8. Bowl for mixing and whisking
9. Whisk
10. Tongs or slotted spoon (for handling the chicken)
11. Ladle (for serving)

FAQ

• Q: Can I use chicken breast instead of a whole chicken?A: Certainly, chicken breasts can be used instead of a whole chicken, but the flavor of the soup may not be as rich and deep as one made with bones.
• Q: Is it necessary to remove the chicken skin?A: To reduce fat, the best thing to do is remove the skin, but you can leave it on for extra flavor. Soup and skin may be in your future if you’re feeling brave!
• Q: Can I substitute the rice with another grain?Yes, orzo, quinoa, or bulgur can be used as substitutes for the rice.
• Q: How do I prevent the yogurt from curdling?A: To temper the yogurt, mix it with a bit of the warm soup. Whisk it with the egg yolks before adding it to the soup.
• Q: Can I make this soup ahead of time?Yes, Tavuk Corbasi may be made in advance and kept in the refrigerator for a maximum of three days. Warm it up gently before you serve it.
• Q: Is this soup spicy?A: The amount of red pepper flakes used can be varied to adjust the level of spiciness.
• Q: Can I use store-bought chicken stock?A: Storing bought chicken stock can be used, but ommade stock will urance enhanced the flavor of the soup.

Tavuk Corbasi Turkish Chicken Soup Recipe Substitutions and Variations

Olive Oil:
Sunflower oil or vegetable oil can be substituted.
Carrots:
Use parsnips instead to get a different flavor.

Substitute with parsnips for a slightly different flavor.
Celery:
Use fennel instead for a flavor that’s more like anise.
Chicken Stock:
Replace chicken stock with vegetable broth for a lighter flavor or if you don’t have chicken stock on hand.
Long Grain Rice:
Use basmati rice or pearl barley if you want a different texture.

Pro Tips

1. Searing the Chicken For an extra depth of flavor, sear the chicken pieces in the olive oil before adding the onions. Once browned, remove them and proceed with the vegetables. Add the chicken back in step 4; this step can intensify the overall taste of the soup.

2. Rinsing the Rice Rinse the long grain rice under cold water until the water runs clear before adding it to the soup. This helps remove excess starch and prevents the rice from becoming too sticky in the broth.

3. Yogurt Stabilization To ensure the yogurt mixture integrates smoothly without curdling, temper it slowly by adding a ladle of hot broth one spoonful at a time while constantly whisking. This gradual increase in temperature helps stabilize the mixture before it enters the soup.

4. Flavor Infusion with Herbs Add fresh herbs like thyme or bay leaves in the simmering stage (step 4) for additional aromatic depth. Be sure to remove them before serving.

5. Resting Time Let the soup rest off the heat for about 10 minutes before serving. This allows the flavors to meld further and gives the rice a chance to absorb more flavor, resulting in a more cohesive taste experience.