Traditional Turkish Pasha Chicken Soup
Ingredients
- 2 chicken thighs
- 1/2 cup cooked chickpeas
- 1.5 cups yogurt
- 2 tablespoons flour
- salt
Topping
- 1 tablespoon butter
- 1 teaspoon red pepper flakes
Preparation
Boil the chickpeas and set aside.
Place chicken thighs in a pressure cooker and add enough water to cover generously.
Cook the chicken in the pressure cooker until done, then shred the meat.
Strain the chicken broth into a pot.
Add the chickpeas and shredded chicken to the broth.
In a separate bowl, mix 2 tablespoons of flour into 1.5 cups of yogurt and whisk well.
Stir in a little chicken broth into the yogurt mixture.
Slowly add the yogurt mixture to the pot, stirring constantly.
Boil the soup for 5 minutes while stirring continuously.
In a pan, heat 1 tablespoon of butter and add 1 teaspoon of red pepper flakes to make the topping.
Add salt to the soup and turn off the heat.
You can add the topping when serving or directly to the pot.
Notes
Do not add any more water to the soup; adjust the chicken broth amount accordingly to ensure the right consistency.
