Turkish Yogurt Soup With Chicken, Chickpeas And Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup water
• 1/2 cup basmati rice
• 4 cups chicken stock or 4 cups low sodium chicken broth
• 1 lb chicken piece, cut into 1-inch pieces
• 1 cup whole plain yogurt
• 1 large egg yolk
• 2 tablespoons all-purpose flour
• 15 ounces chickpeas, drained and rinsed
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 teaspoons garlic, minced
• 2 teaspoons sweet paprika
• 1/8 teaspoon cayenne pepper
• 3 tablespoons mint, finely chopped
• lemon wedge, for serving

Recipe

• 1 bring water to a boil in a medium saucepan. add rice, cover and cook over low heat until barely tender (about 15 minutes).
• 2 meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. add the chicken and simmer until cooked through (about 10 minutes). using a slotted spoon, transfer the chicken to a plate. skim any fat from the surface of the stock.
• 3 in a large saucepan, whisk together yogurt, egg yolk and flour. whisk in stock and bring to a simmer over low heat, whisking occasionally. stir in the chickpeas, rice and reserved chicken. season with salt and pepper and keep warm over low heat.
• 4 melt butter in a small skillet. add the garlic, paprika and cayenne and cook over medium heat until fragrant (about 2 minutes). ladle the soup into bowls and swirl in the garlic butter. sprinkle with the mint and serve with lemon wedges.