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Keto Turkish Chicken Soup

Keto Turkish Chicken Soup (Terbiyeli Tavuk Çorbası)

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Prep Time 15 minutes
Cook Time 2 minutes
Servings: 4
Course: Main Course
Cuisine: Turkish
Calories: 434
Ingredients Method Notes

Ingredients
  

  • 8 Cups Chicken Broth
  • 700 Grams Bone-In Chicken Thighs Skin Removed. About 5-6 Chicken Thighs.
  • 200 Grams Carrot Grated.
  • 100 Grams Celery Diced.
  • 100 Grams Onion Diced.
  • 2 Garlic Cloves Minced.
  • 4 Tbsp Olive Oil
  • 1 Tsp Oregano
  • 1 Tsp Salt To Taste.
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Pul Biber Aleppo Pepper or Chili Powder.
  • 1-2 Bay Leaves
  • 1 Large Egg Yolk
  • 2 Tbsp Plain Yogurt
  • Juice of Half a Lemon

Method
 

  1. Remove the skin off the from the chicken thighs and pat dry with a kitchen towel. Season with salt and pepper.
  2. In a large pot, heat olive oil over medium high heat.
  3. Sear the chicken thighs for about 3-5 minutes until golden brown but not cooked all the way through. Remove and set aside.
  4. Add onion, celery, grated carrot and all of the spices to the pot. Sauté until the vegetables are soft, about 5 minutes.
  5. Add minced garlic and sauté for 1-2 minutes.
  6. Add chicken broth and bring the soup to a simmer.
  7. Add the chicken thighs back into the pot and simmer for 1 hour.
  8. Skim off the foam from the soup.
  9. After an hour, remove the chicken thighs from the soup and shred. Discard the bones and add the chicken back into the soup.
  10. In a bowl, whisk together 1 egg yolk, yogurt and the juice of 1 lemon.
  11. Temper the yogurt mixture by slowly mixing in a few spoons of the chicken broth.
  12. Remove the soup from the heat and add in the yogurt mixture.
  13. Serve Immediately and enjoy!

Notes

Nutrition Information (4 Servings): 
434 Calories
9.5g Carbohydrates
2.6g Fiber 
33.9g Fat
25.4g Protein
Net Carbs: 6.9g / Serving