Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Turkish-Style Chicken Soup with Yogurt, Chickpeas and Bulgur
There are many different versions of düğün çorbası, or Turkish wedding soup, and a good number of them are made with lamb. But a chicken-based recipe from “Anatolia” by Somer Sivrioglu and David Dale inspired this soup, which is rich and satisfying but not at all heavy. We opted out of the egg and flour that enriches and thickens classic düğün çorbası, but we include both chickpeas and bulgur for substance and texture. Butter infused with Aleppo pepper finishes individual bowlfuls, adding color, aroma and depth of flavor. Aleppo pepper is mildly spicy, with a touch of fruitiness and smoke.
pound boneless, skinless chicken breasts, trimmed and cut into ¾-inch chunks
Kosher salt and ground black pepper
01In a medium bowl, toss the chicken with ¼ teaspoon each salt and black pepper; set aside. In a large pot over medium-high, melt 2 tablespoons of butter. Add the onion, bulgur and ½ teaspoon salt, then cook, stirring occasionally, until the onion browns and the bulgur darkens in color, 5 to 8 minutes.
This came out hearty and delicious. Substituted chicken thighs I had on hand and simmered them from the beginning. Also added two chopped carrots.