Turkish Yogurt Soup with Chicken Chickpeas and Rice
Ingredients
- 1 cup water
- 1/2 cup basmati rice
- 4 cups chicken stock or canned low-sodium broth
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 cup full-fat plain yogurt
- 1 large egg yolk
- 2 tablespoons all-purpose flour
- One 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 2 teaspoons sweet paprika
- 1/8 teaspoon cayenne pepper
- 3 tablespoons finely chopped mint
- Lemon wedges, for serving
Instructions
Turkish Yogurt Soup with Chicken, Chickpeas and Rice serves 4 original recipe by Food & Wine.
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