Turkish · Lunch
Chicken Soup with Rice (High-Protein)
Turkish-style chicken and rice soup built on a lemon-brightened broth, thickened with shredded chicken breast, white beans and a folded egg-yolk enrichment for extra protein. Rice, carrot and dill round out the bowl, finished with a swirl of chili butter for warmth and depth.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
552Calories
59.1gProtein
15.1gFat
47.2gCarbs
6.5gSugar
7.8gFiber
1478mgSodium
313mgChol
5.3gSat Fat
1198mgPotassium
128mgCalcium
5.1mgIron
0.6mcgVitamin B12
13mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the onion and carrot, cut the chicken breast into 1-inch pieces, and chop the dill; set everything aside near the stove.
2
Simmer the stock with onion, carrot, and rice over medium-low heat for 10 minutes until rice softens and carrot turns tender.
3
Add chicken pieces to the simmering broth and cook over medium-low heat for 10 minutes until opaque and firm throughout.
4
Stir in the drained beans and simmer over low heat for 5 minutes until heated through and broth turns cloudy.
5
In a small bowl, whisk the egg yolk with lemon juice, then temper by slowly ladling hot broth while whisking constantly to prevent curdling.
6
Remove the pot from heat and stir the tempered egg-lemon mixture back into the soup with salt and pepper, stirring until silky.
7
Melt the butter with chili flakes over low heat for 1 minute until the butter turns light amber and flakes sizzle gently.
8
Ladle the soup into a bowl, drizzle the chili butter over the top, and scatter the chopped dill across the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast, cut into 1-inch pieces
- 960ml960ml chicken stock
- 11 onion
- 22 small carrot
- 90g90g white basmati rice, uncooked
- 180g180g cannellini beans, drained
- 22 large egg yolk
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp fresh dill
- 1 tbsp1 tbsp butter
- 1/2 tsp1/2 tsp chili flakes
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
