Warm up with a nutrient-rich Turkish broth. Perfect for chilly days

Looking for a novel twist on traditional broth? Here's one that will tantalize your taste buds. This savory Turkish soup is the perfect addition to your autumn-winter menu, brimming with bold flavors that provide warmth and fortification. It's a must-try recipe.

Known as Şehriyeli tavuk çorbası or simply Turkish broth, this nutrient-rich and fragrant dish is the ideal comfort food for cold winter days. The broth not only provides warmth and boosts energy but is also recommended for those feeling unwell or in need of some strengthening. Şehriyeli tavuk çorbası finds the perfect balance between simplicity, flavor, and tradition.

The Şehriyeli tavuk çorbası soup holds a venerable position in Turkish cuisine. Its exact origin remains unknown, but it's believed to have originated in Central Asia, the homeland of the Turks. The soup was a staple among nomads traveling with flocks of sheep and chickens owing to its simplicity to prepare over a fire and its fulfilling and warming characteristics. Over time, the Turkish broth gained popularity across Anatolia and eventually the Ottoman Empire. The broth was a common meal in hospitals due to its perceived healing properties and immunity-boosting benefits.

The key elements of Turkish broth include chicken, pasta, and broth. The chicken, which can be cooked whole or in parts before being shredded into smaller pieces, is often paired with vermicelli pasta, also known as tel şehriye. The pasta is usually fried in butter or oil in advance. The broth emanates from the boiled chicken, some even enhancing it with terbiye, a mixture of eggs, flour, and lemon, adding a smooth consistency and tangy flavor to the soup.

Ingredients:

• 4 chicken thighs,
• 2 onions,
• 2 carrots,
• 1.7 cups of water,
• 3.5 ounces of pasta,
• 1 green pepper,
• 2 cloves of garlic,
• 2 tablespoons of oil,
• 1 tablespoon of butter,
• 2 tablespoons of flour,
• salt and pepper.

Preparation:

1. Place the chicken, a peeled and coarsely sliced carrot, and a quartered onion into a pot. Add enough water to cover all the ingredients, bring to a boil, then lower the heat and let the broth simmer covered for 30 minutes.
2. In a large pot, heat oil with butter, sauté the grated carrot, onion sliced thinly, and crushed garlic.
3. Add diced peppers once the onions become tender. Simmer everything for about 10 minutes on a low heat.
4. Remove the chicken from the broth and separate the meat from the bones. Transfer the broth vegetables to a separate bowl.
5. Add 0.85 cups of water to the sautéed vegetables, sprinkle in the flour, and stir rapidly to avoid lumps.
6. Add the broth and remaining 0.85 cups of water to the vegetables, followed by the shredded meat and pasta. Allow to simmer for about 15 minutes.
7. Season the soup with salt and pepper according to taste. Serve garnished with chopped parsley.