If you are tired of having normal chicken soup during the winter in Canada, you must try Turkish chicken soup. Turkish chicken soup is a mix of cold-fighting properties of yogurt, lemon, and egg added to the pre-cooked, chopped chicken and stock.
The soup had a significant role in Ottoman cuisine since, in the winter, practically all of the Sultans liked to begin their meals with it.
Warm soup is always appreciated in Turkish cuisine, whether it’s served as an appetizer or a light main dish on its own during the chilly winter months.
Imagine a cold night, with a warm blanket and a warm bowl of Turkish Chicken soup. Just kick back turn on Netflix and enjoy the heartwarming soup while you relax.
Nonetheless, the soup is a little something different – packed with herbs, rich stock, yogurt, and a zesty kick. The best part – all the ingredients required to make this soup are easily available in the local Canadian markets.
You can serve this soup as an appetizer before the main meal if you frequently have friends around in the winter. It will become your brainer soup over the winter after you’ve made it. Let’s start the recipe now.
Turkish Chicken Soup Recipe in Canada
- 1 ½ ltr Water
- 500 gm Chicken pieces with bones
- 3 Celeriac stalks and leaves
- 1 large Carrot
- 2 large Onions cut into wedges
- 4 Dried bay leaves
- 1 Whole peppercorn
- Rosemary or Parsley Springs
- A small piece of Ginger
- ½ tsp Salt
- ½ Sliced Lemon
- 2 tbsp Thick Natural Yogurt
- 1-2 Egg Yolks
- 1 tbsp lemon juice
Optional for serving
- Chopped spring onions
- Oregano (dried)
- Aleppo pepper flakes
- Mint (dried)
- Minced garlic pickles
The Chicken Will Be Made from Scratch
- Trim the onion, carrot, and celeriac stalks after washing them. Place the chicken chunks on top in a medium-sized to a big pot.
- Add the water, herbs, and spices, making sure the chicken and veggies are completely submerged (Add further water if required).
- Cover the pan and slowly bring it to a boil.
- After boiling, reduce the heat and let the mixture simmer for 50 to 60 minutes. The chicken should be removed from the pan once it has reached the desired temperature, placed on a plate, covered, and allowed to rest for 10 minutes.
- Boil, uncovered, the remaining vegetables and seasonings throughout this time.
- The chicken can be removed from the bone and shredded when it has rested.
- Carefully return the liquid to the saucepan after straining the veggies from the stock.
Alternatively, use the stock from here with precooked chicken.
- Stir in the chicken meat shreds to the stock, heat through but don’t boil, just simmer.
- Lightly whisk the yogurt, egg yolk, and lemon juice in a medium bowl.
- Whirl violently as you slowly drip in a ladle of the hot chicken stock from the pot while continuing to whisk. This will temper the egg, bringing it up to temperature and preventing it from curdling.
- Once this has been thoroughly combined, pour in the second ladle of stock, and once this has been thoroughly mixed, continue once more.
- Gently whisk the tempered yogurt/egg mixture into the soup in the pot as you slowly pour it in. Cook for one more minute before serving.
- Distribute among four soup bowls, garnish with the herbs, and add the lemon wedge.
Nutrition Facts of Turkish Chicken Soup
Servings Per Recipe: 6 Serving Size: 1 serving
Calories: 187.3 kcal
|Sugar 4.4 g||Sodium 132.6|
|Fats 8.7 g||Cholesterol 61.3|
|Carbohydrates 6.2 g||Protein 19.8 g|
- For this soup, leftover boiled or roasted chicken can be used, or it can be created from scratch.
- You can form a roux with the optional flour and butter if you want to thicken the soup.
- Continuously stir the soup while adding eggs to avoid lumps.
Turkish chicken soup, known as “Tavuk Çorbası” in Turkish, is a comforting and delicious dish. It’s typically made with chicken, rice, or vermicelli, and a flavorful broth. The dish is very popular in Canada because of its warmth and flavor. It’s a soothing and nutritious dish, perfect for any time of the year.