A thick Central Anatolian soup of shredded chicken thigh in a tangy, spicy tomato and pepper broth thickened with a butter roux. A warming, high-protein winter bowl.
Ingredients
Instructions
- 1
Put the chicken thighs in a pot with the chicken broth and water and bring to a boil. Skim and simmer over low heat for 35 minutes.
- 2
Lift out the chicken and let it cool slightly; discard skin and bones and shred the meat finely. Strain the stock and keep it hot.
- 3
In another pot, melt the butter, add the flour and cook over low heat, stirring constantly, for 4-5 minutes until fragrant.
- 4
Add the tomato and pepper pastes and cook for another 1-2 minutes.
- 5
Add the hot stock a ladle at a time, whisking after each addition; once smooth, bring to a boil and simmer over low heat for 15 minutes, stirring occasionally.
- 6
Add the shredded chicken, salt and pepper flakes and simmer for 5 more minutes; stir in the lemon juice and serve hot.
Nutrition
Per serving
| Calories | 243 kcal |
|---|---|
| Protein | 18 g |
| Carbs | 19 g |
| Fat | 10 g |
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