Tavuk Suyu Çorbası
A soothing Turkish chicken soup made with shredded chicken breast, toasted şehriye pasta, diced carrots, and a bright touch of fresh lemon juice.
Ingredients
- 1 lb chicken breast, boneless
- 6 cups water
- 1 tsp salt
- 2 tbsp olive oil
- 2 carrots, diced
- 4 garlic cloves, minced
- 1/2 cup vermicelli pasta
- 2 tbsp fresh lemon juice
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
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1
In a large pot, combine 1 lb boneless chicken breast, 6 cups water, and 1 tsp salt over medium-high heat.
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2
Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken reaches an internal temperature of 165°F.
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3
Remove chicken breast to a plate, shred with two forks, and set aside while keeping the broth simmering.
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4
Heat 2 tbsp olive oil in a separate pan, add 2 diced carrots and 4 minced garlic cloves, and sauté for 5 minutes until softened before adding them to the pot.
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5
Stir 1/2 cup vermicelli pasta into the pot and cook for 8 minutes until tender.
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6
Return shredded chicken breast to the soup, then stir in 2 tbsp fresh lemon juice, 1/2 tsp black pepper, and 1/4 cup chopped fresh parsley before serving warm.