Turkish chicken and yogurt soup, known as “Tavuklu Yoğurt Çorbası,” is a comforting, creamy dish that brings together the richness of chicken with the tang of yogurt in a uniquely satisfying way. It’s a recipe rooted in tradition and loved for both its soothing flavors and nourishing qualities.
At its heart, this soup is a beautiful balance of protein, dairy, and gentle spice. Tender, shredded chicken provides substance, while plain yogurt gives the broth a tangy depth that sets it apart from cream-based soups. A touch of flour and egg yolk helps thicken the base, creating a smooth, velvety texture without feeling too heavy.
What makes this soup truly shine is the aromatic finishing oil often drizzled on top just before serving. It’s usually made with butter or olive oil infused with dried mint, Aleppo pepper (or paprika), and sometimes garlic. This final flourish adds a warm, fragrant layer that complements the creamy yogurt and savory chicken.
The preparation is simple and doesn’t require hard-to-find ingredients, which makes it a great choice for weeknight cooking. You can use leftover cooked chicken or poach a few pieces while preparing the rest of the soup. Be sure to temper the yogurt by mixing it with a bit of warm broth before adding it to the pot, this step prevents curdling and keeps the soup smooth.
Serve it with warm flatbread or a sprinkle of fresh herbs for an extra touch. It’s especially popular during colder months, but its light, tangy profile makes it suitable year-round.
Whether you’re exploring Turkish cuisine for the first time or looking for a new spin on chicken soup, this yogurt-based version offers a delicious and healthy twist. It’s comfort food, yes, but with elegance, the kind of dish that makes you pause to savor each spoonful.
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 500 g boneless skinless chicken breasts, diced
- 1 liter chicken broth
- 1 tsp thyme dried
- 1 tsp dried oregano
- 1 cup plain yogurt
- Salt and pepper to taste
- parsley chopped, for garnish, fresh
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery and cook until the vegetables are tender, about 5 minutes.
- Add the chicken to the pot and cook until browned on all sides, about 5 minutes.
- Pour in the chicken broth and add the thyme and oregano. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through and tender.
- Remove the pot from the heat and allow it to cool slightly. Using an immersion blender or regular blender, puree the soup until smooth.
- Return the pot to the heat and stir in the yogurt. Cook over low heat until heated through, about 5 minutes. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh parsley.