Turkish Yogurt Chicken Soup

Ingredients

Instructions

1. Pour the chicken broth and water into a large pot and bring the mixture to a gentle boil over medium heat. Once hot, reduce the heat slightly while you prepare the yogurt mixture.
2. In a separate bowl, combine the yogurt, egg yolk, flour, and fresh lemon juice. Whisk thoroughly until completely smooth and no visible lumps of flour remain.
3. Take one ladle of hot chicken broth from the pot and slowly pour it into the yogurt mixture while whisking continuously. Add the hot liquid gradually rather than all at once so the yogurt warms gently without separating.
4. Slowly pour the tempered yogurt mixture back into the pot in a thin stream while stirring continuously. Keep the heat at medium-low and continue stirring until the soup becomes evenly creamy and smooth.
5. Add salt and black pepper to taste. Stir well and allow the flavors of the chicken broth, yogurt, and lemon to combine.
6. Simmer the soup gently for about 10 minutes, stirring from time to time. Avoid a vigorous rolling boil after adding the yogurt mixture, since gentler heat helps maintain the smooth texture.
7. Finely chop the fresh parsley and stir it into the soup just before turning off the heat. This keeps the parsley fresh and adds a light herbal flavor to the creamy base.
8. Ladle the Turkish yogurt chicken soup into bowls and serve hot. Stir once before serving so the creamy consistency remains even throughout the bowl.