Turkish Yogurt Soup With Chicken, Chickpeas and Rice

Yummy & quick!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

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.