Western · Keto
Turkish Chicken Soup
A creamy, lemony chicken soup thickened with egg yolks instead of flour. Pure Turkish comfort.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 6
2.5g Net carbs
18g Protein
14g Fat
220 Calories
Per serving
Ingredients
- 1.5 lbs (680g) Chicken thighs, bone-in
- 6 cups Chicken broth
- 3 large Egg yolks
- 3 tbsp Lemon juice
- 2 tbsp Butter
- 1 small Carrot, diced small
- to taste Salt, pepper, red pepper flakes
Method
- Simmer chicken in broth with carrot for 25 minutes until cooked.
- Remove chicken, shred meat, and return to pot.
- Whisk egg yolks with lemon juice.
- Slowly temper the yolk mixture by adding hot broth one ladle at a time, whisking constantly.
- Pour tempered mixture back into the pot. Stir gently.
- Do not boil. Cook on low 3 minutes until thickened.
- Serve with melted butter and red pepper flakes drizzled on top.
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