Turkish Chicken Soup Recipe That Surprised Me With its taste! Easy, delicious and healthy

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.

Start by cutting the chicken leg quarter into four pieces and wash thoroughly with water.

In a pressure cooker, add 1 tablespoon of cooking oil and heat it.

Add 1 small chopped onion, 2 green chilies, and 3-4 chopped garlic cloves.

Sauté the ingredients until the chicken turns white, then cook for an additional 2 minutes to develop flavor.

Pour in 1.25 liters of water and cover the pressure cooker.

Cook for 5-6 minutes under pressure until the chicken is soft.

Remove the chicken and set it aside to cool, then shred it into small pieces, discarding the bones.

In the same pot, add a handful of egg noodles and a finely chopped carrot.

Cook on low heat for 10 minutes until the noodles are soft.

Return the shredded chicken to the pot.

Add 1 tablespoon of vinegar, 2 tablespoons of red chili sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of chicken powder, and 1 teaspoon of black pepper powder.

Mix well and wait for the soup to boil.

In a separate bowl, mix 1/2 cup of corn flour with water to create a slurry.

Add the corn flour slurry to the soup to thicken it, stirring continuously.

Beat 1 egg and slowly add it to the soup while stirring to prevent clumping.

After 2 minutes, check the soup; the egg should be cooked and not visible in clumps.

Finally, add chopped green onions for flavor and garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens