Turkish Yogurt Soup with Chicken, Chickpeas and Rice
You can never have too many main course recipes, so give Turkish Yogurt Soup with Chicken, Chickpeas and Rice a try. This recipe makes 4 servings with 556 calories, 39g of protein, and 22g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of mint, chicken stock, chicken thighs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is perfect for Autumn.
Bring the water to a boil in a medium saucepan.
Add the 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 the yogurt with the egg yolk and flour.
Whisk in the 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 the butter in a small skillet.
Add the garlic, paprika and cayenne and cook over moderate 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.