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Tavuk Çorbası (Chicken Soup)

Asia › Turkey
serves 6 1 hr 40 min Medium 6 versions
Iftar Stovetop
Tavuk Çorbası tarifi
E4024 · CC BY-SA 4.0

Creamy Chicken Soup

One of 6 versions of Tavuk Çorbası (Chicken Soup). The table below shows how their ingredients differ.

Ingredients

Servings 6 people
  • 500 gram chicken
  • 8 water glass (200 ml) water
  • 1 piece carrot
  • 1 piece potato
  • half bunch parsley
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 3 piece egg
  • 1 water glass (200 ml) grated kaşar cheese
  • 1 dessert spoon salt
  • 1 teaspoon black pepper

How to make it

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  1. Put the chicken pieces, on the bone, into a pan.
  2. Add 8 water glasses of water.
  3. Add the potato and carrot cut into small pieces, the chopped parsley and the salt, and cook for 1 hour.
    60 min
  4. Tip the cooked meat and vegetables into a sieve and put the stock into another pan.
  5. Take the chicken pieces and chop the meat small.
  6. Push the cooked vegetables through the sieve and add them to the chicken stock.
  7. Melt the butter in a pan, add 1 tablespoon of flour and cook it until pink.
  8. Take 1-2 ladlefuls of the chicken stock, add them to the cooked flour and leave it to boil.
  9. Once it boils, take it off the heat, add the eggs one by one and stir constantly with a whisk.
  10. Add this mixture to the chicken stock in the pan and boil for 10 minutes.
    10 min
  11. Add the chicken and stir.
  12. Add a little more salt and black pepper and cook for 5 minutes more.
    5 min
  13. Sprinkle over grated kaşar cheese and serve hot.
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Tavuk Çorbası (Chicken Soup) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

With vegetables, milk liaison base Creamy Exotic With beans With liaison With wheat
Ingredient With vegetables, milk liaison Creamy Exotic With beans With liaison With wheat
chicken ✓ ✓ ✓ ✓ — ✓
black pepper — ✓ ✓ ✓ — ✓
chicken stock ✓ — ✓ ✓ ✓ —
carrot — ✓ ✓ — — ✓
flour ✓ ✓ — — ✓ —
onion — — ✓ ✓ — ✓
parsley — ✓ ✓ — — ✓
butter ✓ ✓ — — — —
celeriac — — — ✓ — ✓
egg — ✓ — — ✓ —
margarine — — — ✓ ✓ —
olive oil — — ✓ — — ✓
water — ✓ — — — ✓
beans — — — ✓ — —
cabbage — — — ✓ — —
chicken breast pieces — — — — ✓ —
ginger — — ✓ — — —
kaşar cheese — ✓ — — — —
leek — — ✓ — — —
milk ✓ — — — — —
mixed vegetables ✓ — — — — —
peas — — — — — ✓
pepper — — — — ✓ —
potato — ✓ — — — —
rosemary — — — ✓ — —
soy sauce — — ✓ — — —
soya oil — — ✓ — — —
tomato juice — — — — — ✓
wheat berries — — — — — ✓
yoghurt — — — — ✓ —
yufka (thin dough sheets) — — ✓ — — —

With vegetables, milk liaison

serves 6 50 min

Mixed vegetables softened in chicken stock, thickened with flour and milk and finished with chopped chicken.

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Exotic

serves 4 1 hr 5 min

A Far Eastern take in which yufka parcels filled with a gingered chicken mixture are served in the soup.

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With beans

serves 6 45 min

A soup made filling with cabbage, celeriac and two kinds of bean, flavoured with rosemary.

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With liaison

serves 4 30 min

A chicken stock soup bound with a yoghurt and egg liaison, finished with oil infused with red pepper.

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With wheat

serves 8 4 hr 50 min

A soup cooked with a whole chicken, made filling with peas and wheat soaked for several hours.

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