Turkish Chicken Soup Recipe (Terbiyeli Tavuk Çorbası)
Learn how to make authentic Turkish Chicken Soup with traditional yogurt and lemon terbiye. A comforting Turkish soup recipe with rich homemade broth.
Ingredients
- For the Soup:
- 1 whole chicken leg thigh + drumstick, bone-in for better flavor
- 6 –7 cups water or chicken broth
- 2 bay leaves
- 1/2 teaspoon salt adjust to taste
- 1 cup thin vermicelli pasta or orzo
- For the Terbiye Yogurt Egg Sauce:
- 1 cup plain full-fat yogurt room temperature
- 1½ tablespoons all-purpose flour
- 1 egg yolk
- Juice of 1/2 fresh lemon
- 1/2 teaspoon salt
- Optional for Serving:
- 1 tablespoon butter
- 1 teaspoon dried mint
- 1/2 teaspoon red pepper flakes
- Extra lemon wedges
Instructions
- Step 1: Cook the Chicken
- Place the chicken leg in a large pot with water, bay leaves, and salt. Bring to a boil, then reduce heat and simmer gently for 25–30 minutes until the chicken is fully cooked and tender.
- Tip: Skim off any foam that forms on the surface to keep the broth clear.
- Step 2: Shred the Chicken
- Remove the chicken from the pot and discard bay leaves. Let the chicken cool slightly, then remove skin and bones. Shred the meat into small, bite-sized pieces.
- Step 3: Prepare the Terbiye (Yogurt Mixture)
- In a bowl, whisk together yogurt, flour, egg yolk, lemon juice, and salt until completely smooth and lump-free.
- Important: Make sure yogurt is at room temperature to prevent curdling.
- Step 4: Temper the Mixture
- Take 1–2 ladles of hot broth and slowly add it to the yogurt mixture while whisking continuously.
- Why this matters: This step prevents the yogurt from curdling when added to the hot soup.
- Step 5: Combine the Soup
- Slowly pour the tempered mixture back into the pot while stirring constantly. Keep heat low and never let the soup boil after this stage.
- Step 6: Add Vermicelli & Chicken
- Add vermicelli pasta and shredded chicken to the pot. Simmer on low heat for 8–10 minutes until pasta is fully cooked.
- Step 7: Final Adjustments
- Taste and adjust seasoning with salt and pepper. The texture should be smooth, creamy, and slightly thick.
- Step 8: Optional Finishing Touch
- In a small pan, melt butter and add dried mint and red pepper flakes. Drizzle over the soup before serving for extra flavor.
- Step 9: Serve
- Serve hot with fresh lemon wedges. This soup is best enjoyed immediately.
Notes
Do not boil the soup after adding the yogurt mixture, as this will cause curdling.
Always temper the yogurt sauce slowly using hot broth before adding it to the pot.
Use bone-in chicken for a richer and more flavorful broth.
If the soup becomes too thick, add warm water or broth to adjust consistency.
For a lighter version, reduce the amount of yogurt or skip the butter topping.
This soup is best consumed fresh and is not ideal for freezing due to the yogurt base.
Always temper the yogurt sauce slowly using hot broth before adding it to the pot.
Use bone-in chicken for a richer and more flavorful broth.
If the soup becomes too thick, add warm water or broth to adjust consistency.
For a lighter version, reduce the amount of yogurt or skip the butter topping.
This soup is best consumed fresh and is not ideal for freezing due to the yogurt base.