Turkish Yogurt Soup with Chicken, Chickpeas and Rice

Name: Turkish Yogurt Soup with Chicken, Chickpeas and Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters basmati rice; 425 grams chickpeas, drained and rinsed; 0 teaspoons cayenne pepper; 946 milliliters chicken stock or canned low-sodium broth; 1 large egg yolk; 2 Tbsps all-purpose flour; 237 milliliters full-fat plain yogurt; 2 teaspoons minced garlic; 4 servings Lemon wedges, for serving; 3 Tbsps finely chopped mint; 1 Tbsp extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 454 grams skinless, boneless chicken thighs, cut into 1-inch pieces; 2 teaspoons sweet paprika; 2 Tbsps unsalted butter; 237 milliliters water

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.

Instructions

Bring the water to a boil in a medium saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the rice, cover and cook over low heat until barely tender, about 15 minutes.

Ingredients you will need

Rice

Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Whole Chicken

Stock

Equipment you will use

Slotted Spoon

In a large saucepan, whisk the yogurt with the egg yolk and flour.

Ingredients you will need

Egg Yolk

Yogurt

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Salt And Pepper

Chickpeas

Whole Chicken

Stock

Rice

Equipment you will use

Whisk

Melt the butter in a small skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Garlic Butter

Ground Cayenne Pepper