Sour Chicken Soup
Ekşili tavuk çorbası is wholesome comfort food of a soup with a classic Turkish sour sauce
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Servings 6
Ingredients
- 6 chicken thighs (butterflied, skin & bones intact)
- 2 medium potato (peeled & cut into large chunks)
- 2 large carrots (peeled & sliced horizontally)
- 300 grams green beans (cut into thirds horizontally)
- 2 egg yolk
- 2 dessert spoons plain (all purpose) flour
- 2 dessert spoons water
- 1 lemon (juiced)
- 1 pinch saffron (optional)
- 1 pinch chilli flakes
- salt & pepper (to taste)
Instructions
- Place your chicken thighs into a large saucepan.
- Add the carrots and green beans.
- Pour hot water over these ingredients until your pan is around ¾ full.
- Bring to the boil and then simmer on a medium heat for 10 minutes.
- Now add your potato, salt, pepper and saffron to the pan.
- Stir everything together, cover and leave to simmer for around 45 minutes.
- In a bowl, add your egg yolks and the flour and mix together into a thick paste.
- Stir in the water a little at a time until the paste is smooth.
- Now squeeze in the lemon juice and mix.
- Ladle a small amount of your soup stock into the bowl and stir that in slowly.
- Now pour this mixture into your pan of soup a little at a time, stirring your soup as you do so.
- Simmer your soup for a couple of minutes and then serve.
- Feel free to squeeze in more lemon juice for extra tang.
Notes
- This Turkish sour chicken soup recipe serves 4-6 people, depending on how thick or thin you want your soup to be. This is entirely your own preference and in Turkey, you will see really thick broths a well as thin, watery soups.
- The chicken meat will fall away from the bone easily so you can either remove the skin and bones from your soup before serving or, as we do, leave them in the soup and remove them as you eat.
- Calories per serving are an approximate guideline.
Nutrition
Calories: 250kcal
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