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.

Add 2 liters of water to a pan.

Add 200 grams of boneless chicken and 2 garlic cloves to the water.

Cover and cook for 5 minutes until the water boils.

Remove the white layer that forms on top of the soup.

Add 1 teaspoon of salt, 1/2 teaspoon of black pepper powder, 5 to 6 whole black peppers, and 1 large cardamom.

Cover and cook on low medium flame for 25-30 minutes.

Check the soup after 25 minutes, then remove the chicken pieces and strain the soup to keep it clean.

Shred the chicken pieces using two forks and set aside.

In a new pan, add 2 tablespoons of olive oil and heat it.

Add 2 finely chopped garlic cloves and 2 tablespoons of finely chopped onion; sauté for 1 minute.

Add finely chopped green chilies to taste, grated carrots, and 2 tablespoons of finely chopped capsicum; cook for a few seconds.

Add 1 tablespoon of refined flour and sauté for 1-1.5 minutes.

Pour in the strained chicken broth and add the shredded chicken; mix well.

Add 1 teaspoon of paprika powder, taste the soup, and adjust salt if necessary by adding 1/2 teaspoon more.

Add 1/2 teaspoon of black pepper powder, then add 1/2 cup of broken noodles.

Cover and cook on low-medium flame for 8-9 minutes until noodles are cooked.

Add 1 tablespoon of chili sauce, 1 tablespoon of vinegar, and 1 teaspoon of soy sauce; mix well.

Prepare a corn flour slurry by mixing 3 tablespoons of corn flour with some water.

Add the corn flour slurry to the soup gradually while stirring continuously.

Cook for an additional 3-4 minutes to ensure the corn flour is cooked through.

Finally, add 2 tablespoons of ketchup and mix well.

Garnish with finely chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens