Turkish Chicken Soup Recipe – Warm & Delightful

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 like 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 and turn on Netflix and enjoy the heartwarming soup while you relax. 

What I love about this chicken soup is that you can serve it with noodles or rice, depending on your mood. Serve it hot with some smoked cornbread, or Hong Kong noodles


Nonetheless, the soup is a little something different – packed with herbs, rich stock, yogurt, and a zesty kick. 

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 soups over the winter after you’ve made it. Let’s start the recipe now.

turkish chicken soup recipe


  • 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

  • Croutons
  • Chopped spring onions
  • Oregano (dried)
  • Aleppo pepper flakes
  • Mint (dried)
  • Minced garlic pickles


The Chicken Will Be Made from Scratch

  1. Trim the onion, carrot, and celeriac stalks after washing them. Place the chicken chunks on top in a medium-sized to a big pot.
  2. Add the water, herbs, and spices, making sure the chicken and veggies are completely submerged (Add further water if required).
  3.  Cover the pan and slowly bring it to a boil.
  4. 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.
  5. Boil, uncovered, the remaining vegetables and seasonings throughout this time.
  6. The chicken can be removed from the bone and shredded when it has rested.
  7. Carefully return the liquid to the saucepan after straining the veggies from the stock.

Alternatively, use the stock from here with precooked chicken.

  1. Stir in the chicken meat shreds to the stock, heat through but don’t boil, just simmer.
  2. Lightly whisk the yogurt, egg yolk, and lemon juice in a medium bowl.
  3. 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. 
  4. Once this has been thoroughly combined, pour in the second ladle of stock, and once this has been thoroughly mixed, continue once more.
  5. 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.
  6. 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 gSodium                        132.6
Fats                          8.7 gCholesterol                   61.3
Carbohydrates       6.2 gProtein                          19.8 g

Chef Notes

  • 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. 

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