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TurkishAuthentic Cuisine

Tavuk Suyu Çorbası

Serves 4 to 6 Soup chicken, Soups

Tavuk Suyu Çorbası

Tavuk Suyu Çorbası, a beloved staple of Istanbul home kitchens, is a dish that embodies the warmth and generosity of Turkish hospitality. It’s a frequent companion to both brisk winter evenings and leisurely weekend lunches, where comfort is served in steaming bowls. While many variations exist, this version sticks closely to the way it is lovingly prepared in family kitchens, with salt judged by hand and fat used with a generous touch.

The soup is a delicate balance of tender chicken pieces, sweet carrots, and the subtle earthiness of bay leaf, all enveloped in a rich, savory broth. Vermicelli adds a welcome texture, making each spoonful satisfying and hearty. Seasoned simply with fine sea salt and black pepper, its flavor is both soothing and deeply familiar. Perfect for sharing, it invites everyone at the table to savor its comforting warmth.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper
  • 80 gvermicelli

Method

  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and cook until it becomes translucent, stirring occasionally to prevent browning. This should take about 5 minutes, and the onion should be soft and fragrant.
  2. Add 700 g of chicken pieces to the pot, allowing them to sear slightly on all sides. This step helps to lock in the flavors of the chicken. Stir occasionally and cook until the chicken pieces are lightly golden.
  3. Peel and slice 2 carrots into thin rounds and add them to the pot. Pour in 1.8 liters of water and add 1 bay leaf. Increase the heat to high and bring the mixture to a gentle boil.
  4. Once boiling, reduce the heat to low and let the soup simmer. Skim off any foam that forms on the surface to keep the broth clear. Allow the soup to simmer for about 45 minutes, or until the chicken is fully cooked and the carrots are tender.
  5. Remove the chicken pieces from the pot and set them aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding any skin or bones. Return the shredded chicken to the pot.
  6. Add 80 g of vermicelli to the soup and stir gently. Continue to simmer until the vermicelli is cooked through and tender, which should take about 5 minutes. The vermicelli should be soft but not mushy.
  7. Taste the soup and season with fine sea salt and black pepper to your preference. Remove the bay leaf before serving. Optionally, drizzle a thread of olive oil over each serving for added richness.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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