Soups have a special place in Turkish cuisine and meals traditionally would start with a soup. In rural parts of Turkey, it is common to have soup for a hearty breakfast.
This soup is a great way to finish up the left over chicken from the roast, and use the chicken stock you got while making the roast chicken (please see the Roast Chicken recipe). You can add any vegetable you have at that time; carrots, onions, garlic, zucchini, tomatoes, celery, all work well. I also like to add small pasta like orzo or conchigliette, and you get a substantial meal. Squeeze of lemon and use of red pepper flakes over the soup add extra zing and flavor.
Preparation time: 15 minutes Cooking time: 30 – 35 minutes
Left over chicken from the roast, deboned and cut into stripes
1 large onion, finely chopped
4-6 garlic cloves, finely chopped
1-2 medium courgette (zucchini), coarsely chopped
2 medium carrots, coarsely chopped
115gr/4oz orzo or conchigliette pasta
1 bunch of flat leaf parsley, finely chopped
400gr/14oz can of chopped tomatoes
1.75lt/3 pints chicken stock
15ml/1 tablespoon olive oil
10ml/2 teaspoons red pepper flakes
Salt and ground black pepper to taste
4-6 lemon wedges and some crusty bread to serve
Heat the oil in a heavy pan and stir in the onion and garlic. When they begin to color slightly, add the rest of the vegetables and cook for 2-3 minutes. Stir in the tomatoes, add the red pepper flakes and season with salt and pepper.
Pour in the stock, stir well and bring to boil. Lower the heat, cover the pan with a lid and cook for about 15 minutes. Stir in the pasta and left over chicken stripes and mix well. Cook for a further 10-12 minutes, stirring occasionally, until the pasta is cooked. Stir in the parsley and check the seasoning, add more salt or spices if you would like.
Serve warm with a wedge of lemon to squeeze over the soup and crusty bread by the side.