Turkish · Lunch
Chicken Soup with Rice
Turkish-style chicken soup built on a simmered chicken and rice base, brightened with lemon and an egg-yolk-thickened broth finished with paprika butter. Shredded poached chicken thigh and tender rice sit in a light, tangy broth with mint and black pepper, served hot with a lemon wedge.
$4
10 minsPrep
35 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
42.3gProtein
21.1gFat
29.6gCarbs
2.6gSugar
1.4gFiber
1128mgSodium
393mgChol
8.9gSat Fat
610mgPotassium
68mgCalcium
2.7mgIron
0.7mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Chop the onion finely and cut the chicken thigh into 2-3 pieces; measure out the rice, stock, and water.
2
Simmer
Combine the chicken, onion, stock, and water in a small saucepan over medium heat and bring to a gentle simmer about 5 minutes, until small bubbles break the surface steadily.
3
Simmer
Add the rice and simmer uncovered over medium-low heat for 18-20 minutes until the chicken shreds easily with a fork and the rice grains are fully tender.
4
Finish
Lift the chicken onto a plate and shred it into bite-sized strands with two forks, then return it to the pot. Whisk the egg yolk and lemon juice in a small bowl, then slowly whisk in a ladleful of hot broth. Pour the mixture off heat into the pot, stirring constantly for 30 seconds until pale gold and silky. Melt the butter in a small pan over low heat with the paprika for 30-45 seconds until red-orange and toasted. Chop the mint finely.
5
Plate
Ladle the soup into a bowl, drizzle over the paprika butter, scatter the mint on top, season with salt and pepper, and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless, skinless chicken thigh
- 1/2 cup100g white rice, uncooked
- 3 cups720ml chicken stock
- 1/2 cup120ml water
- 22 egg yolk
- 2 tbsp2 tbsp lemon juice
- 2 tbsp28g butter
- 1 tsp1 tsp paprika
- 11 onion
- 2 tbsp2 tbsp fresh mint
- salt, to taste
- black pepper, to taste
- 22 lemon wedge, to serve
