Turkish Egg and Lemon Chicken Soup Recipe

Turkish egg and lemon chicken soup is a creamy, tangy broth made with poached chicken, a butter and flour roux, and a yoghurt egg yolk and lemon liaison. Velvety, warming, and sharp with lemon.

The liaison is what makes this soup different from any other chicken soup. Egg yolk, yoghurt and lemon juice whisked together and tempered into the hot broth give it a creamy, silky body without any actual cream. But if you pour the cold liaison straight into the boiling pot, the egg scrambles and you get lumpy bits floating in the broth. You have to temper it first: ladle a few spoonfuls of hot broth into the egg mixture, whisk fast, then pour it all back into the pot. That one step is the difference between a smooth soup and a ruined one.

I use a whole leg for the poaching because bone-in, skin-on chicken gives you a richer, more flavourful stock than breast meat. The bone and connective tissue break down during boiling and add body to the broth that no amount of seasoning can replace. Breast meat gives you lean, bland liquid. The leg does all the work for you.

Turkish Egg and Lemon Chicken Soup Ingredients

For the Broth

• 1 large whole chicken leg (thigh and drumstick, bone-in, skin-on)
• 1 onion, peeled and halved
• 2 bay leaves
• Water, enough to cover the chicken

For the Soup Base

• 4 tbsp plain flour
• 1 tbsp butter
• 1 tbsp vegetable oil
• 1 large clove garlic, grated
• 700ml (24fl oz) reserved chicken stock
• 125ml (4fl oz) cold water
• Salt, to taste

For the Liaison (Terbiye)

• 1 egg yolk
• 4 heaped tbsp strained yoghurt
• Juice of 1/4 lemon

For Serving

• Red pepper flakes
• Extra butter (optional)

How To Make Turkish Egg and Lemon Chicken Soup

1. Poach the chicken: Put the chicken leg, halved onion and bay leaves in a large pot. Cover with water, bring to the boil, then reduce to a gentle simmer. Cook for 45-50 minutes until the chicken is tender and falling from the bone. Skim any foam from the surface as it cooks. Remove the chicken and strain the stock. You need about 700ml.
2. Shred the chicken: Once cool enough to handle, pull the meat from the bone in small pieces. Discard the skin and bones.
3. Make the roux: In a clean saucepan, melt the butter with the oil over medium heat. Add the flour and stir constantly for 2-3 minutes until it smells biscuity and turns a shade darker. Pour in the cold water and whisk vigorously until smooth with no lumps. Add the reserved chicken stock and grate in the garlic. Bring to a gentle boil, stirring often.
4. Prepare the liaison: In a small bowl, whisk the egg yolk, yoghurt and lemon juice together until smooth. Ladle 3-4 spoonfuls of the hot broth into the egg mixture, whisking constantly as you pour. This tempers the egg so it won’t scramble.
5. Combine and finish: Pour the tempered liaison back into the pot, stirring as you go. Add the shredded chicken. Simmer gently for 10-15 minutes on low heat. Do not let it boil hard after adding the liaison or it will split. Season with salt to taste.
6. Serve: Ladle into bowls and finish with a sprinkle of red pepper flakes and a small knob of butter if you like.

Recipe Tips

Temper the liaison properly. This is the step most people rush and ruin. Whisk hot broth into the cold egg mixture first, a spoonful at a time, before pouring it back into the pot. Skipping this step gives you scrambled egg in your soup.

Don’t boil after adding the liaison. A hard boil splits the egg and yoghurt and the soup turns grainy and thin. Keep it at a gentle simmer, just barely bubbling, for the rest of the cooking time.

Use bone-in chicken for the stock. Bone, skin and connective tissue give the broth body and richness. Boneless breast gives you a thin, flat liquid that no amount of roux can fix.

Shred the chicken small. Small pieces distribute evenly through the soup and you get chicken in every spoonful. Large shreds clump together and some bowls end up with all the meat.

Add the lemon juice to the liaison, not the pot. Lemon juice added directly to hot broth can curdle the yoghurt. Mixed into the egg yolk first, it’s protected by the fat in the yolk and blends in smoothly.

What To Serve With Turkish Egg and Lemon Chicken Soup

Crusty bread or warm flatbread is the natural pairing. Something to tear and dip into the creamy broth.

A simple side of rice pilaf also works if you want a more filling meal. The soup is often served as a starter before grilled meats in Turkey, but it’s substantial enough to be a light dinner on its own.

How To Store Turkish Egg and Lemon Chicken Soup

Fridge

Store in a sealed container in the fridge for up to 2 days. The soup thickens as it cools because of the flour and egg yolk. It may also separate slightly on the surface.

Reheat

Warm gently in a saucepan over low heat, stirring often. Add a splash of water or stock to thin it back to the right consistency. Do not boil or the liaison will split.

Freeze

Freeze without the liaison. Make the broth and roux base with the chicken, cool and freeze for up to 1 month. When ready to serve, thaw, reheat gently, and add a freshly made liaison.

Turkish Egg and Lemon Chicken Soup Nutrition Facts

Per serving (1 of 4): Calories: 285kcal, Protein: 22g, Fat: 14g, Carbohydrates: 18g, Sugar: 3g, Sodium: 480mg. Estimated. May vary based on ingredients and cooking methods.

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