Chicken Broth Soup is yet another famous soup of Turkish cuisine. It is inherited from Ottoman cuisine. You may think that this is a very common soup in every culture and there is nothing so special about it. But, believe me, this is not like the chicken broth soup that you tasted before.
When it comes to Turkish cuisine and Ottoman cuisine, the tastes are not common anywhere else. In our cuisine, we don’t use whatever we have got while making soup. We always stick to the core ingredients and taste. In our cuisine, every single ingredient in the soup must be carefully selected to give a precise taste.
Chicken Broth Soup is one of the easiest soups to make in our cuisine. Once you make it, it will be your go-to soup during wintertime. If you are having guests a lot during wintertime, you can also present this soup as a starter before the main course. It goes very well with every main course.
In Ottoman cuisine; soup had a very important place because almost all of the Sultans prefer to start a meal with soup during wintertime. According to the Ottoman historians Chicken Broth Soup was one of the most preferred soups among all Ottoman Sultans.
In Ottoman Palace, the meals were always tasted by the person called Çeşnicibaşı first. You can consider him the taste master of the palace at that time. After the Çeşnicibaşı (taste master) confirms the taste, then the chefs were able to present the meal to the Sultan. And if the Sultan likes the taste, then the recipe could be shared with the people outside of the palace by the Çeşnicibaşı (taste master).
Today, we are still making this magnificent soup according to the Ottoman Palace’s chefs‘ recipe. Thanks to Ottoman Palace’s Çeşnicibaşı (taste master) for sharing this taste with us.
Where to eat?
You can find this soup almost at every soup restaurant in Turkey. It is one of the most common soups in our cuisine. But, if you are planning to visit Istanbul during wintertime, try to stop by Karaköy Çorba Evi restaurant. It is my favorite soup restaurant in Istanbul. You may find more than 20 different varieties of soups in this restaurant.
Chicken Broth Soup
- 1 Chicken Leg Quarter
- 6 cups Water
- 1/3 cups Orzo
- 1 tbsp Butter
- 1 Onion Peeled
- 1 Fresh Lemon Juice
- 1 Egg Yolk
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
Put the 6 cups of water into a soup pot and then place the leg quarter (with the skin on it) in it and then add the peeled onion, salt, and ground black pepper. Close the pot lid and bring the water to a boil and let them cook for about 45 minutes.
Remove the pot from the heat and set it aside. Take out the cooked chicken quarter from the pot and place it on a plate. Remove the skin and bones of the chicken and shred the chicken meat in a separate cup and set aside.
By using a strainer, filter the chicken broth in a separate bowl and set it aside.
Place the egg yolk and lemon juice in a cup and mix them well and set aside.
Put butter in the soup pot and melt it. And then add the filtered chicken broth back to the soup pot and bring the heat to medium level. Stir them for about 2 minutes to let the chicken broth and butter mix well.
Take two tablespoons of broth from the soup pot by using a ladle and add it to the egg yolk and lemon juice mix cup slowly. After you combine two tablespoons of broth with the egg yolk and lemon juice mix, add this mix back to the soup pot slowly. And then stir the broth well to let the all combine well.
Add the Orzo to the soup pot and close the lid and bring the broth to a boil and let them cook for about 10 more minutes.
And then add the shredded chicken meat into the soup pot and cook for about 5 minutes more.
Note: Garnish it with chopped parsley leaves and bread croutons.