Turkish Yogurt Soup With Chicken, Chickpeas and Rice

Submitted by Karen in CT

"Yummy & quick!"

 

• Ready In: 30mins
• Ingredients: 16
• 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.