Turkish Yogurt Soup With Chicken, Chickpeas and Rice |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yummy & quick! Ingredients:
1 cup water |
1/2 cup basmati rice |
4 cups chicken stock or 4 cups low sodium chicken broth |
1 lb chicken piece, cut into 1-inch pieces |
1 cup whole plain yogurt |
1 large egg yolk |
2 tablespoons all-purpose flour |
15 ounces chickpeas, drained and rinsed |
1 tablespoon extra virgin olive oil |
salt & freshly ground black pepper |
2 tablespoons unsalted butter |
2 teaspoons garlic, minced |
2 teaspoons sweet paprika |
1/8 teaspoon cayenne pepper |
3 tablespoons mint, finely chopped |
lemon wedge, for serving |
Directions:
1. Bring water to a boil in a medium saucepan. Add rice, cover and cook over low heat until barely tender (about 15 minutes).
2. 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.
3. In a large saucepan, whisk together yogurt, egg yolk and flour. Whisk in 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.
4. Melt butter in a small skillet. Add the garlic, paprika and cayenne and cook over medium 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.
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