Comforting yoghurt, mint and chicken soup
This healthy, warming and extremely tasty yoghurt, mint and chicken soup is my version of one of my favourite traditional Turkish soups - 'yayla çorbası'.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Course Appetizer, Soup
Cuisine Cypriot, Mediterranean, Turkish
Servings 5
Calories 350 kcal
Large Saucepan
Small Saucepan
Mixing bowl
Whisk
- 3 Chicken breasts
- 150 g Bulgur wheat
- 500 g Plain yoghurt (3.5% fat)
- 2 Eggs
- 20 g Plain flour (2 heaped tsp)
- 1 tsp Chicken stock powder
- 3 tsp Salt
- 1 tsp Pepper
- 1 tsp Chilli flakes (Optional)
- 1/2 Lemon Juiced
- 1.2 ltr Hot water
- 1 tsp Olive oil
- 1 tsp Dried mint
Cover the chicken breasts in hot water in a pan and boil with a dash of salt and a squeeze of lemon juice for 15 mins or until cooked.
Once cooked, finely chop the chicken breast and leave to one side.
Boil the bulgur in 350ml hot water and leave to one side once cooked.
In a mixing bowl, whisk the eggs, yoghurt, flour, chicken stock powder, salt, pepper chilli flakes and lemon juice until smooth.
Slowly mix in the hot water.
Put liquid mixture with the bulgur and the pulled chicken into a large saucepan and bring it to a gentle simmer. Stir gently for 10 minutes and avoid letting the soup boil.
In a separate pan, fry the mint in the olive oil on a low heat and stir well for a few minutes to bring out the flavour.
Stir the mint into the soup and simmer on a low heat for another 10 minutes.
Serve with a sprinkle of mint and chilli flakes on top.
NUTRITIONAL VALUES (per serving)
Calories: 350
Protein: 30g
Carbohydrate: 35g (of which 5.5g sugars)
Fat: 9.5g (of which 3g saturates)
Fibre: 1.2g
TIDY TIP!
Boil your chicken breasts in the pan you will cook the soup in and fry your mint in the pan you cooked the bulgur in to cut down on washing up at the end! Keyword Cypriot, Low Calorie, Mediterranean, Soup, Traditional, Turkish