1865. Turkish Chicken Carrot Soup

I love learning new recipes from the oddest of places and people; I consider it a blessing. This Turkish carrot chicken soup is apparently very common in Turkiye, and is mostly that healing chicken soup for when people get sick. As often happens with these kinds of recipes, people grow up with them and have a nostalgic and comforting connotation in memory of their childhood. These are some of the best recipes, in my opinion.

Ingredients:

500g chicken legs

2 Tbsp butter

500g coarsely grated carrot

1 onion, chopped

3 cloves garlic, grated

1 Tbsp flour

salt, pepper, pul buber

parsley, chopped

Method:

Boil the chicken until cooked through. Reserve the chicken water, and shred the chicken (give the bones and skin to stray cats outside); set aside.

In a pot, saute the grated carrot and chopped onion in the butter until softened. Add the grated garlic and saute until fragrant. Add the flour, and saute a minute longer. Very slowly and stirring all the while, add in a steam four cups of the reserved chicken water. You must stir all the while to avoid clumping of the flour. When all the water has been added, increase the heat to bring to a slight boil. Reduce to a simmer and stir in the shredded chicken and seasonings (salt, pepper, and pul biber if you have it). Let it simmer for 15 more minutes then add the chopped parsley just before seving.

صحة و عافية