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.
Takie zupy z kurczakiem, ryżem i cytryną często podaje się w Turcji zimą, po chorobie lub po długiej podróży. To domowe jedzenie, bliżej mu do rosołu niż do restauracyjnej zupy krem.
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.
Dlaczego ta wersja działa
- Ryż i ciecierzyca zagęszczają zupę naturalnie, bez mąki i śmietany.
- Podsmażenie warzyw i kurczaka przed dolaniem bulionu buduje głębszy, rosołowy smak.
- Dodanie cytryny na końcu zachowuje świeży aromat i nie robi bulionu mętnego.
- Użycie ciecierzycy z puszki skraca czas gotowania bez dużej straty w smaku.
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.
Na co uważać
- Nie gotuj zupy gwałtownie po dodaniu ryżu, bo szybko wchłonie płyn i może się przypalić.
- Ciecierzycę z puszki dobrze przepłucz, inaczej zupa może być mętna i lekko metaliczna.
- Dodawaj cytrynę stopniowo – zbyt kwaśna zupa smakuje jak sos zamiast delikatnego bulionu.
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
Po wystudzeniu ryż dalej pije bulion, więc zupa gęstnieje i robi się prawie jak gulasz. Przy podgrzewaniu dolej trochę wody lub bulionu, wymieszaj i tylko doprowadź do lekkiego wrzenia, żeby kurczak nie stwardniał.
This soup sits somewhere between a light broth and a full one-pot meal, which makes it very versatile. It’s mild enough for children, but with a bit of lemon and chili flakes you can easily adapt it to more grown-up tastes. It also reheats well, so it’s worth making a bigger batch for the next day.
