Turkish Lemon Chicken Soup — Tavuk Corbasi
Hearty Turkish chicken soup with shredded poached chicken, carrot, potato, and onion in a clear lemon-bright broth, finished with butter-bloomed pul biber and dill, served with bread for restorative weeknight comfort.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry. Cube carrot and potato into 1cm pieces, halve onion, slice garlic, chop dill and parsley, halve lemon.
Boil
Place chicken, onion halves, garlic, bay leaves, peppercorns, salt, and cold water in a large pot. Bring to a low boil over medium-high heat 5–6 minutes, skimming foam until liquid runs clear.
Poach
Reduce heat to low, add carrot and potato, cover, and poach gently 22–25 minutes until chicken pulls cleanly from bone and vegetables are fork-tender.
Build
Lift chicken onto a board, pull meat off bone in chunks, discard bone and skin, return shredded chicken to broth over low heat 1 minute, stirring to combine.
Bloom
Heat butter over medium heat 60 seconds, add pul biber until fragrant and red. Stir half the dill, lemon juice, and black pepper into the soup.
Plate
Ladle soup into deep bowls, drizzle red butter on top, scatter remaining dill and parsley. Serve with crusty bread alongside.
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