Sour Chicken Soup

Name: Sour Chicken Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 serving
Ingredients: 6 chicken thighs; 2 medium potato; 2 large carrots; 300 grams green beans; 2 egg yolk; 2 dessert spoons plain (all purpose) flour; 2 dessert spoons water; 1 lemon; 1 pinch saffron; 1 pinch chilli flakes; salt & pepper

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
6
Calories
250 kcal
Course
Appetizer
Cuisine
Turkish

Sour Chicken Soup

Griffin Roy

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Ekşili tavuk çorbası is wholesome comfort food of a soup with a classic Turkish sour sauce

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Ingredients

Servings

6 chicken thighs (butterflied, skin & bones intact)
2 medium potato (peeled & cut into large chunks)
2 large carrots (peeled & sliced horizontally)
300 grams green beans (cut into thirds horizontally)
2 egg yolk
2 dessert spoons plain (all purpose) flour
2 dessert spoons water
1 lemon (juiced)
1 pinch saffron (optional)
1 pinch chilli flakes
salt & pepper (to taste)

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Instructions

Place your chicken thighs into a large saucepan.
Add the carrots and green beans.
Pour hot water over these ingredients until your pan is around ¾ full.
Bring to the boil and then simmer on a medium heat for 10 minutes.
Now add your potato, salt, pepper and saffron to the pan.
Stir everything together, cover and leave to simmer for around 45 minutes.
In a bowl, add your egg yolks and the flour and mix together into a thick paste.
Stir in the water a little at a time until the paste is smooth.
Now squeeze in the lemon juice and mix.
Ladle a small amount of your soup stock into the bowl and stir that in slowly.
Now pour this mixture into your pan of soup a little at a time, stirring your soup as you do so.
Simmer your soup for a couple of minutes and then serve.
Feel free to squeeze in more lemon juice for extra tang.

Notes

This Turkish sour chicken soup recipe serves 4-6 people, depending on how thick or thin you want your soup to be. This is entirely your own preference and in Turkey, you will see really thick broths a well as thin, watery soups.
The chicken meat will fall away from the bone easily so you can either remove the skin and bones from your soup before serving or, as we do, leave them in the soup and remove them as you eat.
Calories per serving are an approximate guideline.