Tavuklu nohutlu çorba – Turkish chicken and chickpea soup Recipe
Tavuklu nohutlu çorba is a hearty soup with chicken, chickpeas, and rice, often eaten in Turkey in winter or after illness – a bit like chicken broth, just more substantial. A delicate stock combines here with creamy chickpeas and soft rice to create a bowl that truly warms you up. The flavor is mild, so children tend to like it too.
This Turkish-style chicken soup is both comforting and nourishing: tender chicken, creamy chickpeas, and soft rice make it more filling than a classic clear broth, while still staying light and easy to digest. It’s perfect for cold days or when you need something gentle yet satisfying after an illness.
Chef's tips
Don’t rush the sautéing of the onion and carrot – this short step builds a lot of flavor into the broth. If you’re using a strong, salty stock cube, add salt only at the end after tasting. For extra depth, you can briefly toast the sweet paprika with the fat and vegetables, but be careful not to burn it, as it will turn bitter.
How to serve
Serve the soup very hot, with plenty of fresh parsley and a squeeze of lemon in each bowl. It pairs well with warm flatbread or pita brushed with a little olive oil. For a more substantial meal, add a side of simple tomato and cucumber salad with herbs.
Ingredients
- chicken breast skinless - 300 g
- canned chickpeas drained weight - 240 g
- rice short-grain or long-grain - 60 g
- carrot cut into small cubes - 1 piece
- onion finely chopped - 1 piece
- garlic chopped - 2 cloves
- vegetable oil - 2 tablespoons
- butter - 1 tablespoon
- chicken stock homemade or from a cube - 1.2 l
- bay leaf - 1 piece
- sweet paprika - 0.5 teaspoons
- lemon juice or to taste - 1 tablespoon
- salt or to taste - 0.75 teaspoons
- black pepper - 0.25 teaspoons
- parsley chopped, for serving - 2 tablespoons
Preparation
- Rinse and pat dry the chicken breast, then cut it into small cubes.
- In a large pot, heat the oil with the butter over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the carrot and cook for another 3 minutes, stirring from time to time.
- Add the diced chicken and cook for 4–5 minutes, until the meat turns white on all sides.
- Stir in the garlic and sweet paprika and cook for 1 more minute, stirring, until the spices become fragrant.
- Pour in the stock, add the bay leaf and rice. Bring to a boil, then reduce the heat to low and cook for 15 minutes, partially covered.
- Drain the chickpeas and rinse them in a sieve under running water. Add to the soup after 15 minutes of cooking.
- Cook for another 10–15 minutes, until the rice is soft and the soup has slightly thickened. If it is too thick, add a little water.
- Remove the bay leaf, season the soup with salt, pepper, and lemon juice. Taste and, if needed, add more lemon for freshness.
- Serve hot with chopped parsley on top.
Storage
Zupa gęstnieje po wystudzeniu, bo ryż wchłania płyn – przy podgrzewaniu dolej trochę wody lub bulionu. Możesz ją zamrozić do 2 miesięcy, najlepiej bez dodatku natki.
