Turkish · Dinner
Chicken Soup with Rice (Gluten-Free)
A light Turkish-style chicken soup built on homemade stock, shredded chicken thigh, white rice, carrot and onion, finished with a lemon-egg tempering for tang and body. Gluten-free by design with no wheat thickeners, topped with fresh mint and chili butter.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
439Calories
34.2gProtein
15.8gFat
41.1gCarbs
5.2gSugar
2.1gFiber
852mgSodium
265mgChol
6gSat Fat
710mgPotassium
82mgCalcium
2.7mgIron
0.8mcgVitamin B12
11.2mgVitamin C
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Dice the onion and carrot finely, cut the chicken thigh into small bite-sized pieces, and juice the lemon into a small bowl.
2
Simmer
Bring the chicken stock to a boil over high heat, add the chicken, onion, and carrot, then reduce to medium-low for 15 minutes until cooked through.
3
Simmer
Stir in the uncooked rice and simmer over medium-low heat for 15 minutes until the rice is tender and no longer chalky.
4
Temper
Whisk the egg yolk with the lemon juice in a small bowl, then ladle in hot broth one spoonful at a time while whisking constantly.
5
Finish
Pour the tempered egg-lemon mixture back into the pot off the heat, stirring constantly for 30 seconds until slightly thickened.
6
Melt
Melt the butter with the paprika in a small pan over low heat for 1 minute until fragrant and red-tinted.
7
Plate
Ladle the soup into a bowl, drizzle the paprika butter over the top, and scatter the mint leaves to finish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless, skinless chicken thigh, cut into small pieces
- 3 cups720ml chicken stock
- 1/2 cup90g white rice, uncooked
- 11 carrot
- 11 onion
- 22 egg yolk
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp butter
- 1/2 tsp1/2 tsp paprika
- 1 tbsp1 tbsp fresh mint leaves
- salt, to taste
- black pepper, to taste
