Keto Turkish Chicken Soup (Terbiyeli Tavuk Çorbası)
Ingredients
- 8 Cups Chicken Broth
- 700 Grams Bone-In Chicken Thighs Skin Removed. About 5-6 Chicken Thighs.
- 200 Grams Carrot Grated.
- 100 Grams Celery Diced.
- 100 Grams Onion Diced.
- 2 Garlic Cloves Minced.
- 4 Tbsp Olive Oil
- 1 Tsp Oregano
- 1 Tsp Salt To Taste.
- 1/2 Tsp Black Pepper
- 1/2 Tsp Pul Biber Aleppo Pepper or Chili Powder.
- 1-2 Bay Leaves
- 1 Large Egg Yolk
- 2 Tbsp Plain Yogurt
- Juice of Half a Lemon
Instructions
- Remove the skin off the from the chicken thighs and pat dry with a kitchen towel. Season with salt and pepper.
- In a large pot, heat olive oil over medium high heat.
- Sear the chicken thighs for about 3-5 minutes until golden brown but not cooked all the way through. Remove and set aside.
- Add onion, celery, grated carrot and all of the spices to the pot. Sauté until the vegetables are soft, about 5 minutes.
- Add minced garlic and sauté for 1-2 minutes.
- Add chicken broth and bring the soup to a simmer.
- Add the chicken thighs back into the pot and simmer for 1 hour.
- Skim off the foam from the soup.
- After an hour, remove the chicken thighs from the soup and shred. Discard the bones and add the chicken back into the soup.
- In a bowl, whisk together 1 egg yolk, yogurt and the juice of 1 lemon.
- Temper the yogurt mixture by slowly mixing in a few spoons of the chicken broth.
- Remove the soup from the heat and add in the yogurt mixture.
- Serve Immediately and enjoy!
Notes
Nutrition Information (4 Servings):
434 Calories
9.5g Carbohydrates
2.6g Fiber
33.9g Fat
25.4g Protein
Net Carbs: 6.9g / Serving