Turkish-style Chicken Noodle Soup

Ingredients

While the original Mexican Sopa de pollo y fideos is delicious in its own right, the Turkish adaptation brings a unique twist to the dish. Turkish cuisine incorporates different spices and herbs, such as cumin and mint, which add a distinct flavor profile. Additionally, Turkish-style Chicken Noodle Soup often includes vegetables like carrots and celery, enhancing the nutritional value and adding extra texture to the dish. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 liters (8 cups) chicken broth 2 liters (8 cups) chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried mint 1 teaspoon dried mint
• 200 grams (7 oz) egg noodles 200 grams (7 oz) egg noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 8g / 2g saturated
• Carbohydrates: 30g / 4g sugars
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil. Add the chicken pieces and simmer for 30 minutes, or until the chicken is cooked through and tender.
2. 2.
   Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
3. 3.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for 5 minutes until the vegetables are slightly softened.
4. 4.
   Add the shredded chicken back into the pot, along with the ground cumin and dried mint. Stir well to combine.
5. 5.
   Pour in the egg noodles and cook according to package instructions until al dente.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Turkish-style Chicken Noodle Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before cooking to reduce the fat content.
• Dried mint — Crush the dried mint leaves between your fingers before adding to the soup to release their aroma.
• Egg noodles — Cook the noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
• If you prefer a thicker soup, you can add a tablespoon of tomato paste to the sautéed vegetables.
• Feel free to add other vegetables like peas or corn for extra color and flavor.
• To make the soup more filling, serve it with a side of crusty bread or Turkish pide.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Turkish-style Chicken Noodle Soup in individual bowls, garnished with fresh parsley. Accompany it with a squeeze of lemon juice for a tangy twist. This soup is best enjoyed hot, providing comfort and warmth on chilly days.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of dried mint on top of each bowl of soup. Serve it alongside a platter of warm Turkish bread or pide for an authentic touch. The vibrant colors of the vegetables and the aromatic steam rising from the soup will make it an inviting dish.