Terbiyeli Tavuk & Mısır Çorbası: Creamy Chicken & Vegetable Soup

Terbiyeli Tavuk & Mısır Çorbası: Creamy Chicken & Vegetable Soup. If you’re not sure what to cook tonight, this one could be for you; it’s creamy and cosy, with enough leftovers for tomorrow 🤩🙌🏼 (can also be frozen). 

INGREDIENTS 

2 chicken / vegatbles stock cubes

1.6ltr boiling hot water 

3 tbsp olive oil

500g chicken thighs /breast fillets cut into 2cm pieces

1 large onion, peeled and very finely diced 

1 v large / 2 medium carrots, peeled and very finely diced 

1 v large / 2 medium potatoes, peeled and very finely diced

2 celery sticks, finely diced 

25g fresh flat leaf parsley, very finely chopped, stalks and leaves kept separate

1 tap pul biber 

1 tsp paprika 

1 tsp dried oregano

1 tsp dried mint

1 tsp fresh garlic, finely grated / minced 

1/2 tsp coarse black pepper 

1 tsp salt 

250g sweetcorn (fresh / frozen / tinned)

50g short grain white pudding rice

1 heaped tbsp plain flour

1 heaped tbsp natural yoghurt 

1 large egg yolk

Juice of 1 lemon

METHOD 

Dissolve the stock cubes in boiling water. Leave to one side. 

Add the olive oil to a large soup pan and place on the hob over a medium heat. Once hot, add the chicken and brown until crispy. 

Add the finely diced onions, carrots, potato, celery and parsley stalks to the pan, stir well, turn the heat down, pop the lid on the pan and allow the vegetables to soften and caramelise into the chicken for a good few minutes. 

Add the spices, pepper, salt and garlic to the softened vegetables and chicken, stir well, then add the sweetcorn and rice, stirring well again until the spices release their aroma. 

Slowly add the stock to the pan to deglaze, then bring up to a boil, skimming off any foam that forms on top, and discard. Simmer on a low heat, with the lid on for 10-15 minutes until the rice is just tender.

While the soup cooks, whisk together the plain flour, yoghurt, egg yolk and lemon juice until completely smooth. This is called the “terbiye” which will help to thicken the soup. 

Once the rice is just cooked, using a ladle, take some of the broth out of the pan and slowly pour it into the bowl with the terbiye (to temper it), and whisk it together very quickly. 

Add the tempered terbiye, a spoonful at a time, back into the soup, stirring it in as you do so that it stays completely smooth (and doesn’t curdle), until it is all in the broth. Do not rush this part.

Keep simmering the soup on the lowest heat possible for another 5 minutes. If you feel like it could do with a little more liquid, add another 200ml or so of boiling water to the pan but only once the “terbiye” has all been added and has thickened the soup. Stir in the fresh finely chopped parsley leaves just before serving.

Season with more salt, pepper and lemon to taste if necessary. Top with more dried mint, pul biber, and some black olives and fresh chilli to your liking.