Try this scrumptious Yoghurt Soup with chicken, chickpeas and rice, topped with seasoned, sautéed peppers in melted butter.
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Tavuk, nohut ve pilavdan oluşan bu enfes Yoğurt Çorbasını, üzerine eritilmiş tereyağında baharatlı, sotelenmiş biberlerle deneyin.
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welcome to my Channel today I have a delicious yogurt soup with chicken chickpeas and rice this soup is so tasty with its Tangy taste from the yogurt and added lemon and is made using the stock from the chicken to top it off I’ll be adding seasoned Peppers sauted in melted butter I can guarantee one plate will definitely not be enough as this soup is quite moish so be sure to make enough to go around quantities given are enough for six serving if you’re new to my channel consider subscribing for delicious recipes posted weekly from the Turkish Cuisine and more you’ll need 1 kg of chicken and chicken FES work really well with this dish remove any skin so that you have a clearer broth and it’s not too oily place the chicken in a pan and add 2 L of boiling water to make a delicious stock add two bay leaves a teaspoon of salt the juice of one lemon and one onion cut into quarters place the pan on the stove and cook on medium to high heat until the chicken is tender meanwhile rinse 100 G of rice I’ve used pudding rice but you can use an alternative if you like place the rinsed rice into a large pan we’ll be using this pan for the soup so be sure that it’s big enough to take approximately 3 L of water then add 200 g of fre soaked or cooked chickpeas you can use tinned chickpeas which are already cooked these are frozen ones which I previously soaked overnight add 1 and 1/2 L of boiling water and place on the stove to cook on medium heat until the chickpeas and rice are cooked through so we have two pans on the go keep stirring the rice and chickpeas so that they don’t stick to the pan and also check on the chicken giving them a stir from time to time also as scum starts to appear on the surface of the water remove move it with a spoon the aroma from the developing stock will hit you round about now and it smells absolutely delicious check that you can cut through the chickpeas and that the rice is cooked then turn off the heat and cover until later after about 45 minutes my chicken was ready remove a piece and see if it will come away from the bone or if if it’s boneless just make sure the meat is cooked through as you can see the meat is easily falling apart so it’s definitely cooked remove all of the meat from the pan draining off the excess liquid as you do we want to save all of a stock for the [Music] soup all of the meat removed time to drain off the stock if you can use a measuring ing jug to ascertain how much stock remains use a Sie to remove any particles from the water we will be double straining it before it goes into the soup to make sure it’s completely clear so far that’s 1 ler of stock which we can pour into the pan with the chickpeas and rice straining it again as we do be sure to keep the water which the rice and chickpeas have been cooking in half a liter more stock was produced so in total from the original 2 L of water 1 and 1/2 L of stock was made and added to the soup with the remaining water from the rice which would have reduced to about 1 liter that’s 2 and 1/2 L of liquid so far in the soup keep the pan on a simmer whilst we prepare the rest of the ingredients pour 500 G of yogurt into a large bowl add the yolk of one egg and 2 tbspoon of plain flour mix fily to combine once you have a smooth consistency it’s time to climatize the yogurt with some of the soup water gradually add spoonfuls of the hot water from the pan until the yogurt is hot enough to be added to the pan without it curdling in total I added about five Ladle fulls of the water to reach the correct temperature this step is very important as if you MISD doing this the soup would be ruined due to the yogurt curdling using a whisk will ensure sure you remove any lumps pour the yogurt into the Pan Once it’s reached the correct temperature and keep stirring as the flour begins to thicken the soup once the soup has thickened to a creamy consistency and there are no lumps add for chicken which should have been shredded into small pieces keep stirring for about 5 more minutes after about 5 minutes take off the heat and cover once we prepare the sauted Peppers melt 70 G of butter in a small Pan Once the butter has melted add either two small bell peppers or one large one any color will do these should be chopped as finely as possible sauté on medium to high heat for about 5 minutes when the peppers have softened add for seasoning 1 teaspoon of paprika 1 tbsp dried mint and half a teaspoon of oregano stir to combine for a few more minutes then take off the heat you have the option now of either pouring this scrumptious sauteed pepper mix directly into the pan and mixing it in or you could use it as a topping when serving adding a couple of spoonfuls of it on top of the soup in each Bowl I decided to add mine directly into the pan the soup is now ready check for seasoning and add more salt if needed then you’re ready to serve this scrumptious soup you can squeeze on lemon juice and add freshly cracked black peppercorns for even more flavor Aon
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