There's not much to do when you've got a cold but kick back and enjoy some catch-up tv, wrap yourself in blankets and give the 'Grip' the boot with an immune system boosting freshly squeezed orange juice, herbal teas and chicken soup.
Turkish cuisine offers a variety of soups, something for everyone if you like and many are hydrating, nourishing and a delightful quick-fix dinner, lunch even breakfast especially so with this 'Lokanta or Çorbacı' style. Often open 24 hours a day soup makers offer amazing tasting soups and with a little patience, a slow cooker or a large saucepan they're easy enough to make yourself.
If you're looking for a chicken soup that offers that extra something else this Turkish chicken soup with Rich stock, soft shredded meat and a silky yoghurt-egg sauce with a zesty kick could just be it.
How To Make Turkish Chicken Soup With Yoghurt
The chicken is poached with herbs and spices and then shredded and the stock separated before being recombined ready for the finishing element.
Once the chicken is cooked and shredded a rich lemony egg yolk & yoghurt dressing is added in. And to really give a natural cold busting remedy this Turkish chicken soup is served covered with red pepper flakes (Aleppo pepper) and dried herbs, plus a generous squeeze of more lemon.
Of course for a speedier dish, the soup can be made with leftover chicken that has been boiled or roasted. I often place a whole chicken in the slow cooker along with carrots, celeriac stalks, onions and herbs and spices; this makes a wonderful stock for the soup base and gives me lots of chicken to use in the week for dishes such as Çerkez Tavuğu
Taking the time on the lemon - egg element is important, also using room temperature eggs. Gently heating them with stock prevents them from curdling. Should they, however, never fear, the taste is just the same and it still offers all that immune-boosting benefits.
If you like a thicker soup you can make a roux with the optional flour and butter before heating the stock and shredded chicken and continue with the recipe steps.
A good drizzle of fresh lemon juice, pickled garlic dressing and spices make this a fabulous cold busting remedy, spring onions and my favourite linden tea & honey croutons work a treat too.
Perfect Turkish style winter soup!
Shredded Chicken Soup With Lemon Egg & Yoghurt
Chicken soup for the Turkish soul - Using pre-cooked shredded chicken and stock with the addition of cold-fighting benefits of yoghurt, lemon and egg.
| Category: | Soups Chicken 'Tavuk' |
| Seasons | |
| Cuisine Type | Turkish |
Ingredients
Chicken Soup From Scratch
| 500 Grams Bone-in chicken pieces |
| 1 1/2 Litre Water |
| 2 Large Onions cut into wedges |
| 1 Large Carrot |
| 3 Celeriac Stalks & Leaves |
| 4 Dried Bay Leaves |
| 1 Teaspoon Whole Peppercorns |
| Rosemary or Parsley Springs |
| 1/2 Teaspoon Salt |
| 1/2 Lemon sliced |
| Small piece of ginger |
Alternatively
| 300 Grams Cooked chicken |
For the dressing:
| 2 Tablespoons Thick natural yoghurt |
| 1 Or 2 Egg Yolks |
| Juice of 1/2 Lemon |
Optional For Serving
| Croutons |
| Chopped Spring Onions |
| Minced pickled garlic |
| Pul biber / Aleppo pepper flakes |
| Dried mint |
| Dried oregano |
Shredded Chicken Soup With Lemon Egg & Yoghurt Directions
- Wash and cut the onions, carrot and celeriac stalks. Place in a medium to a large saucepan and place the chicken pieces on top.
- Add in the herbs, spices and water, ensuring the chicken and vegetables are all covered (Add further water if required)
- Cover the pot and bring to a slow boil.
- Once boiled, turned the heat low and simmer for around 50 - 60 minutes. Once the chicken is cooked and reaches temperature remove from the saucepan, place on a plate, cover and leave to rest for 10 minutes.
- During this time boil, the remaining vegetables and flavourings uncovered.
- Once the chicken has rested it can be taken from the bone and shredded.
- Carefully strain the vegetables from the stock and return to liquid to the saucepan.
- Add the shredded chicken meat to the stock and keep hot, but do not boil, leave to simmer.
- In a medium-sized bowl whisk together lightly the yoghurt, egg yolk and lemon juice.
- Continue to whisk and slowly add in a ladle of the hot chicken stock from the saucepan, whisking vigorously as you gently drizzle it in.
When this has complete mixed, add in a second ladle of stock and once this has been mixed continue once more, this will temper the egg bringing it up to temperature and prevent it from curdling. - Pour the tempered yoghurt/egg mixture slowly into the saucepan of soup and gently stir through, cook for a minute before serving.
- Divide between four soup bowls and serve with the spices and lemon wedge
To Make The Chicken From Scratch
Alternatively use pre-cooked chicken & Stock From Here
Recipe notes
-
The soup can be made with leftover chicken that has been boiled or roasted or made from scratch for this soup. I often place a whole chicken in the slow cooker along with carrots, celeriac stalks, onions and herbs and spices; this makes a wonderful stock for the soup base and gives me lots of chicken to use in the week for dishes such as Çerkez Tavuğu.
-
If you like a thicker soup you can make a roux with the optional flour and butter before heating the stock and shredded chicken and continue with the recipe steps.
-
A good drizzle of fresh lemon juice, pickled garlic dressing and spices make this a fabulous cold busting remedy.
