Turkish Chicken Soup Recipe

Turkish Chicken Soup

Ingredients For Turkish Chicken Soup

  • Olive oil 1 tbs
  • Chicken thighs 3-4
  • Water 2 liters
  • Bay leaves 2
  • Black peppercorns ½ tsp
  • Pink salt 1 tsp or to taste
  • Carrots sliced 1 medium
  • Onion 1 medium
  • Olive oil 1 tbs
  • Onion chopped 1 medium
  • Garlic 2 cloves
  • Carrots grated 1 large
  • Celery chopped ½ Cup
  • All-purpose flour 3 tbs
  • Oregano leaves 1 tsp
  • Paprika powder 1 tsp
  • Black pepper ground 1 tsp
  • Pink salt ½ tsp or to taste
  • Chicken powder 1 & ½ tbs
  • Egg noodles 100g
  • Fresh parsley chopped 1-2 tbs


Direction for Turkish Chicken Soup

  • Add chicken thighs and olive oil to a pot and stir until the color changes.
  • Add water, bay leaves, black peppercorns, pink salt, carrots, and onion. Stir well. Bring to a boil. Partial cover. Cook on low heat for 25 to 30 minutes.
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  • Remove chicken legs, shred, and place aside.
  • Strain the chicken stock, throw away any leftover particles and save the stock for another use.
  • Add olive oil, onion, and sauté in a pot until transparent.
  • Mix in the garlic thoroughly.
  • Mix well and simmer the carrots and celery for 1-2 minutes.
  • Adjust the amount of all-purpose flour and stir for 2 minutes.
  • Mix thoroughly after adding the oregano leaves, paprika powder, black pepper powder, pink salt, and chicken powder.
  • Now stir in the conserved stock before bringing it to a boil.
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  • Add egg noodles, mix well, and cook for 4-5 minutes at a medium temperature.
  • Add the chicken shreds, stir well, and simmer for 2–3 minutes.
  • Add some fresh parsley and stir well.
  • Serve garnished with fresh parsley!

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