Terbiyeli Pirincli Tavuk Çorbası
(Chicken Soup with Rice) Recipe

Origin: Turkey Period: Traditional

Ingredients:

950ml chicken stock
80g rice, washed and drained
1 chicken breast, diced
salt and black pepper, to taste

For the Sauce:
2 egg yolks
4 tbsp lemon juice

Terbiyeli Pirincli Tavuk Çorbası
(Chicken Soup with Rice) Preparation:

Method:

Add the chicken stock to a saucepan and bring to a boil then add the rice and chicken before seasoning to taste. Turn the heat down to a simmer then cover the pan and allow to cook for about 30 minutes, or until the chicken is done and the rice is tender.

Meanwhile, whisk together the egg yolks and the lemon juice in a small bowl. Take a ladle of the soup and blend with the sauce then return this mixture to the pan, whilst stirring continually. Replace the lid and allow the soup to simmer for about 4 minutes (do not allow the soup to boil now, as it may curdle).

Ladle into warmed soup bowls, scatter a little chopped parsley on top and serve.

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