A hearty, nutritious, and delicious chicken noodle soup recipe for cold winters with a complete menu idea.

Chicken Soup Turkish way video recipe

A warm soup in cold winter times either as a starter in the menu or as a light main dish by itself; it is always welcome in Turkish cuisine. Probably it is like so in many countries. The most popular soup would be lentil soup or tarhana. On the other hand, chicken soup is always considered like a medicine for people with cold or flue. We have different recipes, but with carrots, pastas (noodles) and lemon juice, I love this hearty chicken noodle soup in cold winter times.

Ingredients For Chicken Noodle Soup:

For chicken stack
2 chicken thighs or 3-4 drumsticks with bones (I cut whole chicken, after keeping the breast and thighs used the leftovers for the soup)
4-5 tbsp vegetable oil to fry
3-4 cups water salt, pepper, bay leaves
For the soup base:
3-4 tbsp olive oil
1 onion
2 carrots
2-3 cloves of garlic (optional)
1 heaped + 1/2 tbsp flour chicken stack from the chickens + more hot water if needed
about 1/2 cup +1 tbsp orzo or vermicelli pasta (I used mixed since I didn’t have enough:)
salt, pepper, juice of a lemon
a handful of chopped parsley

I completed the menu with:
“Fasulye Diblesi” Green beans rice dish: https://youtu.be/v_dqIWParo0
“Kayısı Üzüm Hoşafı” Dried apricot raisin compote (Will add the recipe soon)

How To Make Chicken Noodle Soup

Prepare the chicken stack:

I had a whole chicken. So I cut them into pieces keeping the drumstick the breast part. I’m gonna use the leftover parts for the soup. First, I want to fry them in a little bit of vegetable oil to give extra flavor.

After frying for a couple of minutes, I added hot water, some peppercorns, bay leaves and continue to boil until the meat is soft.

Note: If you want just simply use two chicken thighs or drumsticks. It will be better with the bones since the stock will be more flavorful. I seasoned it with some salt peppercorns and bay leaves.

Base Of Chicken Soup Turkish Way:

Dice one onion small and saute it in some olive oil. Separate the meat parts from the bones and break them into fine pieces without cutting or chopping with a knife.
Grate two medium-sized carrots from the thicker side of the grater and add to sauteed onions. I get many comment about my grater I use so I found it for you 😊 This grater with container and lid is my favorite, very handy and easy to clean.
To thicken the soup add 1 heaped tablespoon of flour and saute everything for one-two more minutes.
Add some water and dissolve in the mixture and the chicken stock, some rock salt, and more hot water if needed.
I used both orzo and vermicelli pasta since I didn’t have vermicelli pasta much. You can use any of it or both. Simmer the soup for about four or five minutes until the pasta is almost soft.
Add the chicken meats, more water if needed, black pepper, and continue to simmer for five-ten more minutes until everything is combined and the soup is thickened. Finally, add some chopped parsley and a juice of one lemon.

Serve chicken noodle soup with extra lemon and red pepper flakes

As a final touch add chopped parsley and your soup is ready! Another option would be to add fresh chopped dill instead but don’t use both. Make sure to serve extra lemon with the soup because it goes really well.