Lemon Poached Chicken Soup — Tavuk Haslama
Anatolian poached chicken in a clear lemon-rich broth with carrot, celery, and rice, finished with parsley and dill for a clean restorative bowl, served with bread for everyday weekday comfort.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry. Slice carrot into 5mm rounds, slice celery thinly, halve onions, mince garlic, chop dill and parsley, halve lemon.
Boil
Place chicken, onion halves, bay leaves, peppercorns, salt, and cold water in a wide pot. Bring to a low boil over medium-high heat for 5 minutes, skimming foam from the surface until the liquid runs clear.
Poach
Reduce heat to low, add carrot, celery, garlic, and rice. Poach gently for 25–28 minutes until chicken pulls cleanly from bone and rice is tender.
Finish
Remove from heat, cover 5 minutes for flavours to settle. Lift chicken onto a board, shred meat, discard bone and skin, return to broth. Stir in lemon juice, half the dill and parsley, olive oil, and pepper.
Plate
Ladle broth and chicken into deep bowls, scatter remaining herbs, finish with lemon half, serve with crusty bread.
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