Turkish Yogurt Soup With Chicken Chickpeas And Rice Recipes

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TURKISH YOGURT SOUP WITH CHICKEN, CHICKPEAS AND RICE



Turkish Yogurt Soup With Chicken, Chickpeas and Rice image

Make and share this Turkish Yogurt Soup With Chicken, Chickpeas and Rice recipe from Food.com.

Provided by Karen in MA

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup water
1/2 cup basmati rice
4 cups chicken stock or 4 cups low sodium chicken broth
1 lb chicken piece, cut into 1-inch pieces
1 cup whole plain yogurt
1 large egg yolk
2 tablespoons all-purpose flour
15 ounces chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons garlic, minced
2 teaspoons sweet paprika
1/8 teaspoon cayenne pepper
3 tablespoons mint, finely chopped
lemon wedge, for serving

Steps:

  • Bring water to a boil in a medium saucepan. Add 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 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.
  • 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.

Nutrition Facts : Calories 599.5, Fat 27.6, SaturatedFat 9.8, Cholesterol 134.6, Sodium 745.2, Carbohydrate 57.7, Fiber 6.3, Sugar 7, Protein 29.6

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