← Nouns Cooking · Lebanese & Turkish

Ingredients

• 600 g bone-in chicken thighs
• 1.75 l Water
• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 2 Carrot, diced
• 2 celery sticks, diced
• 60 g long-grain rice, rinsed
• 1½ tsp Salt
• ½ tsp Black pepper
• 2 egg yolks
• 1 Lemon, juiced
• 1 tbsp plain flour, mixed with 3 tbsp water (optional)
• 1 tsp pul biber, to serve
• 1 tbsp Parsley, chopped

Method

1. Simmer the chicken in the water with 1 tsp salt for 30–35 min until it reaches 75°C (165°F), skimming off any foam. Lift out the chicken, keep the broth, and shred the meat.
2. Heat the oil in another pot over medium heat and soften the onion, carrot and celery for 6–8 min.
3. Pour in the broth, add the rice and simmer for 15–18 min until the rice and vegetables are tender. Return the chicken and season.
4. Whisk the egg yolks with the lemon juice (and the flour paste, if using) in a bowl. Slowly whisk in 3–4 ladles of hot broth, one at a time, to warm the eggs gently.
5. Turn the heat to low and pour the egg mixture back into the pot, stirring constantly for 2–3 min until the soup turns creamy. Do not let it boil or the eggs will curdle.
6. Serve with parsley, a sprinkle of pul biber and a lemon wedge.

Tips

• The flour paste makes the soup a little thicker and safer against curdling, but it contains gluten; leave it out for a gluten-free soup.
• Use leftover roast chicken and good stock for a 30-minute version.

Sources

Written in our own words after cross-checking these recipes:

Ozlem's Turkish Table Turkey’s For Life