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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.
4
Servings
Don’t rinse the chickpeas. Instead, just drain them of their canning liquid. The liquid left clinging to the chickpeas lends the soup a little body. Also, don’t put the soup back on the burner after whisking in the yogurt. Additional heat may cause the yogurt to separate and curdle.
35 minutes
Ingredients
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1
pound boneless, skinless chicken breasts, trimmed and cut into ¾-inch chunks
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Kosher salt and ground black pepper
Directions
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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.