![Turkish Yogurt Soup with Chicken, Chickpeas and Rice](https://cdn.statically.io/img/www.foodandwine.com/thmb/UUWotMT3oYieNsmex9wP_fm9VqA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200112-r-xl-turkish-yogurt-soup-with-chicken-chickpeas-and-rice-d4c23d8cfd7c419884d75de965589619.jpg)
Ingredients
-
1 cup water
-
1/2 cup basmati rice
-
4 cups chicken stock or canned low-sodium broth
-
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
-
1 cup full-fat plain yogurt
-
1 large egg yolk
-
2 tablespoons all-purpose flour
-
One 15-ounce can chickpeas, drained and rinsed
-
1 tablespoon extra-virgin olive oil
-
Salt and freshly ground pepper
-
2 tablespoons unsalted butter
-
2 teaspoons minced garlic
-
2 teaspoons sweet paprika
-
1/8 teaspoon cayenne pepper
-
3 tablespoons finely chopped mint
-
Lemon wedges, for serving
Directions
-
Bring the water to a boil in a medium saucepan. Add the rice, cover and cook over low heat until barely tender, about 15 minutes.
-
Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the stock.
-
In a large saucepan, whisk the yogurt with the egg yolk and flour. Whisk in the stock and bring to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low heat.
-
Melt the butter in a small skillet. Add the garlic, paprika and cayenne and cook over moderate heat until fragrant, about 2 minutes. Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.