exploringtheturkishkitchen.com - Lokanta Style Chicken Soup[span class="rt-title-tag"]Tavuk Suyu Çorbası[/span]

To Make The Chicken From ScratchWash and cut the onions, carrot and celeriac stalks. Place in a medium to a large saucepan and place the chicken pieces on top.Add in the herbs, spices and water, ensuring the chicken and vegetables are all covered (Add further water if required)Cover the pot and bring to a slow boil.Once boiled, turned the heat low and simmer for around 50 - 60 minutes. Once the chicken is cooked and reaches temperature remove from the saucepan, place on a plate, cover and leave to rest for 10 minutes.During this time boil, the remaining vegetables and flavourings uncovered.Once the chicken has rested it can be taken from the bone and shredded.Carefully strain the vegetables from the stock and return to liquid to the saucepan.Alternatively use pre-cooked chicken & Stock From HereAdd the shredded chicken meat to the stock and keep hot, but do not boil, leave to simmer.In a medium-sized bowl whisk together lightly the yoghurt, egg yolk and lemon juice.Continue to whisk and slowly add in a ladle of the hot chicken stock from the saucepan, whisking vigorously as you gently drizzle it in.When this has complete mixed, add in a second ladle of stock and once this has been mixed continue once more, this will temper the egg bringing it up to temperature and prevent it from curdling. Pour the tempered yoghurt/egg mixture slowly into the saucepan of soup and gently stir through, cook for a minute before serving. Divide between four soup bowls and serve with the spices and lemon wedge