I’ve mastered this heartwarming Turkish chicken soup recipe that brings together aromatic spices, tender chicken, and perfectly cooked noodles in a rich, golden broth. This soup, known as “Tavuk Çorbası” in Turkish, has been a staple of Turkish cuisine for centuries, traditionally served as both a comforting home remedy and a welcome starter at elegant dinner parties.
The Art of Turkish Soup Making
What sets Turkish chicken soup apart is its distinctive two-step preparation method: first creating a flavorful broth, then building layers of flavor with a flour-based roux. This technique creates a soup that’s simultaneously light and satisfying, with a silky texture that’s characteristic of Turkish cuisine.
Ingredients
For the Broth:
- 400g chicken breast (14 oz)
- 200g onion, chopped (7 oz)
- 1 tablespoon black pepper
- 2 bay leaves
- 8 cups (2 liters) hot water
- 1 teaspoon salt
For the Soup Base:
- 2 tablespoons (30g) butter
- 120g onion, finely chopped (4.2 oz)
- 1 tablespoon (15g) garlic, minced
- 100g carrots, diced (3.5 oz)
- 2 tablespoons all-purpose flour
- Reserved chicken broth
- 80g vermicelli noodles (2.8 oz)
- Shredded chicken (from broth)
- ¼ cup fresh parsley, chopped
- Salt to taste
For Garnish:
- Red pepper flakes (pul biber)
- Fresh lemon wedges
Essential Equipment
- Large soup pot
- Strainer or colander
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Detailed Instructions
1. Creating the Perfect Broth
- I begin by heating a large pot over medium-high heat. A heavy-bottomed pot works best for even heat distribution.
- I add just enough oil to coat the bottom and sear the chicken breast until golden brown on both sides (about 3-4 minutes per side). This crucial step develops the foundation of flavor through the Maillard reaction.
- Next, I add:
- Chopped onions (they should sizzle when hitting the pot)
- Black pepper (freshly ground if possible)
- Bay leaves
- Hot water
- Salt
- I bring this to a gentle simmer, then reduce heat to maintain a steady, low bubble for 30 minutes.
2. Preparing the Soup Base
- While the broth simmers, I prepare my vegetables:
- Dice onions finely
- Mince garlic
- Cut carrots into small, even pieces for consistent cooking
- After removing the chicken and straining the broth, I start the soup base:
- Melt butter over medium heat
- Sauté onions until translucent (5-7 minutes)
- Add garlic and carrots, cooking for another 3-4 minutes
- Sprinkle flour and cook for 2 minutes, stirring constantly
3. Bringing It All Together
- I gradually whisk in the strained broth, ensuring no lumps form.
- Once the soup is simmering, I add:
- Noodles
- Shredded chicken
- Additional salt if needed
- I simmer for exactly 15 minutes, stirring occasionally to prevent noodles from sticking.
Pro Tips
- Use cold water to wash rice or noodles before adding them to remove excess starch
- Add noodles only when you’re ready to serve, as they continue to absorb liquid
- Prepare extra broth to thin the soup if needed, as it thickens upon standing
Storage and Reheating
- Refrigerate for up to 3 days
- Freeze (without noodles) for up to 3 months
- When reheating, add fresh noodles or a splash of hot water to adjust consistency
Nutritional Information
Per serving (1/6 of recipe):
- Calories: 245
- Protein: 23g
- Carbohydrates: 24g
- Fat: 8g
- Fiber: 2g
- Sodium: 580mg
Traditional Variations
I’ve discovered these regional variations:
- Add mint for an Aegean twist
- Include small meatballs (köfte) for a heartier version
- Use orzo instead of vermicelli
- Add a beaten egg-lemon mixture (terbiye) for avgolemono style
Serving Suggestions
I always serve this soup with:
- Fresh lemon wedges
- Red pepper flakes
- Warm Turkish bread (pide)
- Additional chopped fresh parsley
This Turkish chicken soup recipe represents centuries of culinary tradition, offering both nourishment and comfort in every spoonful. The careful layering of flavors and proper technique results in a soup that’s both elegant and satisfying.
