Chicken broth soup

Ingredients

• 4 litres water + 1 Turkish tea glass (about 100 ml) waterwater
• 2bone-in chicken thighs
• 1 largeonion
• juice of 1lemon
• 1egg
• 3 tbspcornflour
• 2 tspsalt
• 2charleston green peppers
• 1 handfulorzo

Instructions

1. 1

   Cook the chicken

   Put the parsley water, onion and salt in a pan and bring to the boil. Add the chicken thighs and cook until the meat pulls away from the bones.

2. 2

   Strain the broth

   Pass the broth through a fine sieve. Transfer the chicken to a plate and pull the meat into thin strands.

3. 3

   Whisk the thickener

   Whisk the lemon juice, egg and cornflour thoroughly. Add 1 Turkish tea glass of water and whisk until the mixture is pourable.

4. 4

   Cook the orzo

   Finely slice the peppers into the broth in the pan and add the orzo. Cook until the orzo is tender.

5. 5

   Add the egg mixture

   Let the soup cool slightly. Pour the whisked mixture through a fine sieve into the pan, stirring continuously, and keep stirring until the soup reaches boiling point.

6. 6

   Finish the soup

   Stir in the shredded chicken, then turn off the heat. Garnish with parsley.

What is chicken broth soup?

This is a Turkish home-style soup built around chicken broth, shredded meat and small pasta. Lemon and an egg-and-cornflour mixture give the broth a gently thickened, tangy finish.

The method relies on cooking bone-in chicken first, so its broth becomes the base for the rest of the soup. Orzo and green pepper make this version more substantial than a plain chicken broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 6g protein, 4g carbs, 3g fat.

Most of the carbohydrates come from the orzo and cornflour, while the chicken provides protein and some of the fat. The egg also contributes a little protein and fat. Pair a bowl with a side salad or vegetables for a more balanced plate.

Build a flavourful broth

Chicken thighs: bone-in pieces are suited to a long simmer and are easy to shred once cooked. Cook them until the meat separates readily from the bones.

Onion and salt: these go into the broth at the beginning, where they can season the liquid as the chicken cooks.

Get the egg mixture smooth

Whisk well: combine the lemon juice, egg and cornflour until no dry lumps remain. The extra water makes the mixture thin enough to pour through a sieve.

Add gradually: pour it into the slightly cooled broth in a steady stream while stirring without stopping. This helps the egg mixture disperse evenly rather than clumping.

Watch the texture

Orzo: cook it in the strained broth until tender before adding the egg mixture. Keep an eye on it so it does not become too soft as the soup finishes.

Broth: after the thickener goes in, stir continuously and bring the soup back to boiling point. Add the shredded chicken at the end and take the pan off the heat.

Keep the timing gentle

The recipe gives no total cooking time, so use the doneness cues rather than the clock: the chicken should pull from the bones and the orzo should be tender.

Allow the soup to cool slightly before adding the egg mixture, then heat it through while stirring. Avoid leaving the pan unattended during this stage.

Serve it as a meal

Serve the soup hot, with parsley as the recipe suggests. Bread is a simple accompaniment for a more filling bowl.

A crisp salad or extra sliced vegetables can provide a fresh contrast to the warm, softly thickened broth.

Recipe notes & tips

• Strain the broth before adding the pepper and orzo for a clearer, smoother soup.
• Remove the chicken from the bones only after it is cooked through and easy to handle.
• Whisk the egg, lemon and cornflour until smooth before loosening the mixture with water.
• Stir continuously as you pour in the thickener to help it blend evenly into the broth.
• Add the shredded chicken after the soup has reached boiling point, as directed, then turn off the heat.

Variations

• Extra lemon: serve with lemon wedges so each person can adjust the tang.
• More vegetables: add finely sliced carrot with the pepper for extra vegetable texture.
• Fresh herbs: finish with chopped parsley if available, as suggested in the method.
• Different pasta: use another small soup pasta in place of orzo, allowing for its own cooking time.
• Milder pepper: use one green pepper instead of two for a gentler pepper flavour.

Common mistakes to avoid

• Lumpy thickener: whisk the egg, lemon and cornflour thoroughly before adding the water.
• Scrambled egg texture: cool the broth slightly and pour in the mixture while stirring constantly.
• Clumpy pasta: add the orzo to the broth and stir it so the pieces cook evenly.
• Overcooked orzo: check it as it cooks and move on once it is tender.
• Tough chicken: simmer the thighs until the meat separates easily from the bones.

How to store

Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Reheat gently in a pan, stirring often, until piping hot; the orzo may absorb more broth as it stands, so loosen with a little water if needed.

Frequently asked questions