Turkish Chicken Soup |Chicken Soup |Winter Special Recipes | Classic Kitchen Recipes

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is creamier and healthier, while sour cream is more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, and bouillon cubes are a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is usually cheaper.

Heat 2 tablespoons of oil in a pot.

Add 500 grams of bone-in chicken thighs and fry until golden.

Pour in 2-2.5 liters of water to boil the chicken.

Add 1 medium chopped onion, 1 grated large carrot, and 1 cup chopped cabbage.

Season with 1/2 teaspoon black pepper and 2 teaspoons paprika.

Cover and cook on medium heat for 30-35 minutes.

Remove the chicken and strain the broth.

Shred the chicken and set aside.

In the same pot, add 2 tablespoons of oil and sauté the chopped onion until light golden.

Add 1/2 tablespoon minced garlic and cook briefly.

Add the grated carrot and 1 cup chopped cabbage, mixing well.

Stir in 2 teaspoons paprika and 2-3 tablespoons flour, cooking for 1 minute.

Pour in the strained broth and mix well.

Add optional chicken powder if desired.

Cover and simmer for 2-3 minutes.

Add 100 grams of noodles and cook for 5-6 minutes until done.

Finally, mix in the shredded chicken and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens