Turkish Chicken Noodle Soup (Şehriye Çorbası)
This is likely the most popular chicken soup in Turkey, probably because it is so easy and quick to make. It is a go-to recipe for chicken leftovers and a good, ready-made stock. This soup can be made with a half chicken—in this recipe, I use only the breasts, which cook faster than legs or thighs. The addition of lemon makes it refreshing, and vermicelli add some heartiness. The noodles will continue to absorb the broth if there are leftovers, so thin it out as needed. The tomatoes bring a touch of acidity and sweetness. Altogether, this soup ends up with a lot of body without being particularly heavy.
Ingredients 9
30 g butter
360 g diced tomatoes, fresh or canned
950 ml chicken stock
1 tsp salt
1 tsp freshly ground black pepper
2 skinless chicken breasts, diced
85 g dried vermicelli pasta, broken into quarter lengths
4 parsley sprigs, chopped
1 lemon, cut into 4 wedges
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 5
Melt the in a large pot over a medium heat. Add the and cook gently for 5 minutes.
Add the water or with the and and bring to a gentle simmer over a low–medium heat.
Add the and and cook for 3–4 minutes until the noodles are tender and the chicken is cooked through.
Add the chopped , season with and and ladle into bowls.
Serve each bowl with a wedge and eat immediately.
Jenn Louis' tips
The noodles will continue to absorb the broth if there are leftovers, so thin it out as needed.
