Turkish Chicken Soup
A traditional Turkish Chicken Soup (Tavuk Çorbası) made with whole chicken, vegetables, and simple seasonings. Light, nourishing, and perfect for cold days or recovery meals.
Ingredients
- 1 whole chicken (about 3–3.5 pounds / 1.4–1.6 kg)
- 1 medium onion, halved
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried mint
- 1/4 cup fresh parsley, chopped
- 1 teaspoon olive oil or butter
Instructions
- 1- Place the whole chicken in a large stockpot. Add halved onion, roughly chopped carrots, celery, and bay leaf. Cover with cold water by about 1–2 inches.
- 2- Bring slowly to a gentle boil over medium heat. As foam rises, skim it off carefully to keep the broth clear.
- 3- Reduce heat to low and simmer uncovered for 70–75 minutes. The chicken should be fully cooked and very tender.
- 4- Remove the chicken from the pot and let it cool slightly. Strain the broth to remove vegetables and bay leaf. Discard solids.
- 5- Shred the chicken meat, removing bones and skin.
- 6- Return the clear broth to the pot. Add freshly chopped carrots and celery (small dice) and simmer for 10–15 minutes until tender.
- 7- Add the shredded chicken back to the pot. Season with salt, black pepper, paprika, and dried mint.
- 8- Drizzle in olive oil or butter and stir gently before final simmer.
- 9-Simmer gently for 5 more minutes. Finish with fresh parsley and serve hot with lemon wedges.
Notes
• For a lighter version, remove the chicken skin before shredding.
• For a richer broth, simmer gently and avoid rapid boiling.
• You can add a handful of rice or orzo for a more filling variation.
• Store in the refrigerator for up to 4 days or freeze for 3 months.
• For a richer broth, simmer gently and avoid rapid boiling.
• You can add a handful of rice or orzo for a more filling variation.
• Store in the refrigerator for up to 4 days or freeze for 3 months.