Turkish cuisine offers a variety of soups, something for everyone if you like and many are hydrating, nourishing and a delightful quick-fix dinner, lunch even breakfast.

Many a soup restaurant can be found with its doors open ready to serve hungry tums through the day and often during the night and it’s a great place to run to when you need some quick often low-cost sustenance.

Of course this year we’ve all been very aware of the need to keep our immunity up and as we go into the coldest months of the year looking out for fortifying and health-boosting foods seems all the more important.

Broth is a heavy feature in Turkish soups such as Işkembe (Tripe), Kellepaça (Head & foot meat in bone broth), Gerdan (Neck with yoghurt & lemon) and Tavuk çorbası and if you’re a fan loading them with the complimentary pickled garlic and lemon wedges will go far to warding off viruses. It’s not unknown for a broth to be used in many other soups such as lentil and rice soups so remember to ask if you are a vegetarian.

Whether you’re an out and about ‘no weather can stop me’ or a ‘time to hunker down and cosy up’ kind of person there’s no ignoring the benefits of soup during the colder months (or the hotter months come to think of it if you’re a Turk). But who says health booting Turkish soup can only be done by the Çorbacı?

So many Turkish soups are easy to make and if you’re only going to make one soup this chilly month make it ‘Terbiyeli Tavuk suyu’: It’s chicken soup for the soul but not as we know it! Rich stock, soft shredded meat and a silky yoghurt-egg sauce with a zesty kick.

The chicken is poached with herbs and spices and then shredded and the stock separated before being recombined ready for the finishing element. For a speedy fix feel free to use chicken leftover from a roast, different dish or even rotisserie and a jar of chicken stock.

Taking the time on the terbiyeli which means dressing is key: it’s important to use room temperature eggs and to gently heat them with the stock to prevent them curdling. Should they, however, never fear, the taste is just the same and it still offers all that immune-boosting benefits.

  • 500 grams Bone-in chicken
  • 5 Litre Water
  • 2 large Onions cut into wedges
  • 1 Large Carrot
  • 2-3 Celeriac Stalks & Leaves
  • 3-4 Bay leaves
  • 1 teaspoon Whole peppercorns
  • Rosemary or Parsley sprigs
  • 1/2 teaspoon Salt
  • 1/2 Lemon sliced
  • Small piece of Ginger

For the dressing:

  • Two tablespoons Yoghurt
  • One Egg yolk (Room temperature)
  • Juice of 1/2 Lemon

Optional For Serving:

  • Croutons
  • Chopped Spring Onions
  • Minced pickled garlic
  • Pul biber / Aleppo pepper flakes
  • Dried mint
  • Dried oregano

Wash and cut the onions, carrot and celeriac stalks. Place in a medium to a large saucepan and place the chicken pieces on top.

Add in the herbs, spices and water, ensuring the chicken and vegetables are all covered (Add further water if required)

Cover the pot and bring to a slow boil.

Once boiled, turned the heat low and simmer for around 50 – 60 minutes. Once the chicken is cooked and reaches temperature remove from the saucepan, place on a plate, cover and leave to rest for 10 minutes.

During this time boil, the remaining vegetables and flavourings uncovered.

Once the chicken has rested it can be taken from the bone and shredded.

Carefully strain the vegetables from the stock and return to liquid to the saucepan.

Add the shredded chicken meat to the stock and keep hot, but do not boil, leave to simmer.

In a medium-sized bowl whisk together lightly the yoghurt, egg yolk and lemon juice.

Continue to whisk and slowly add in a ladle of the hot chicken stock from the saucepan, whisking vigorously as you gently drizzle it in.

When this has complete mixed, add in a second ladle of stock and once this has been mixed continue once more, this will temper the egg bringing it up to temperature and prevent it from curdling.

Pour the tempered yoghurt/egg mixture slowly into the saucepan of soup and gently stir through, cook for a minute before serving.

Divide between four soup bowls and serve with the spices and lemon wedges.

If you would like to see more amazing recipes from Christa Eker you will find them on her website at…. https://exploringtheturkishkitchen.com/

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