Creamy Turkish Chicken Soup
This creamy Turkish chicken soup is a cozy, Turkish-inspired recipe that’s perfect for chilly days. With tender bites of seasoned chicken, hearty potatoes, and a medley of colorful vegetables, it offers warmth and comfort in every bowl.
There’s something uniquely comforting about a pot of creamy chicken soup simmering away on the stove. It brings me right back to cozy winter days, where the warmth from the kitchen felt like a gentle hug, especially when the temperatures started to dip. I always found myself drawn to hearty, flavorful soups that satisfy with each spoonful—soups that remind you why cooking is worth the effort. This creamy chicken soup recipe, inspired by the comforting vibes of a Marry Me Chicken Soup, has become one of my absolute favorites to make and share.
It’s the kind of soup that builds layers of flavor from simple ingredients, much like an old family favorite—Turkish-style chicken soup, which is known for its wholesome, creamy texture and comforting flavors. The smell of seasoned chicken browning in the pot is like a preview of the warmth to come. And once the chicken is paired with the sautéed onion, celery, and sweet bell peppers, the kitchen transforms into a haven of delicious aromas. The vegetables add a subtle sweetness, while Cajun seasoning, oregano, and garlic powder offer a gentle spice that feels like a perfect match for a chilly day.
Now, this Creamy Turkish chicken soup is one of those go-to recipes that’s a staple in our home, especially as the seasons change. It’s easy enough to make with pantry staples, yet special enough to serve on a chilly winter evening, where everyone can gather around and enjoy the warmth it brings.
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Chicken
- Onion
- Plain yogurt
- flour
- Egg
- Potatoes
- Carrot
- Bell peppers
- Celery
- Olive oil
- Coriander optional
- Seasoning (Here is what I used: Cajun seasoning, white pepper, oregano, garlic powder, all spice)
How to make Turkish Chicken Soup
- Season the Chicken: Sprinkle about half a teaspoon each of Cajun seasoning, white pepper, oregano, garlic powder, and allspice on the chicken pieces.
- Sear the Chicken: Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add the seasoned chicken and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside on a plate.
- Prepare the Vegetables: Chop the onion, celery, and bell peppers. Grate the carrot.
- Cook the Vegetables: In the same pot, add the chopped onion, celery, bell peppers, and grated carrot. (Add a little more oil if necessary.) Sauté the vegetables for about 5 minutes, stirring occasionally, until they are softened.
- Combine Chicken and Potatoes: Return the seared chicken to the pot, then add the potato chunks. Pour in 3 cups of water.
- Simmer the Soup: Allow everything to cook together on medium heat for 15-20 minutes, or until the potatoes are tender and the chicken is fully cooked.
- Remove and Shred the Chicken: Carefully remove the chicken pieces from the pot and shred them with two forks. Set aside.
- Prepare the Thickening Mixture: In a bowl, whisk together 1 tablespoon of flour, 1 egg, and 3 tablespoons of plain yogurt until smooth. Scoop about ½ cup of hot broth from the pot and slowly whisk it into the yogurt mixture to help prevent lumps.
- Thicken the Soup: Slowly pour the thickened mixture into the pot, stirring well as you add it.
- Return the Shredded Chicken and Season: Add the shredded chicken back into the pot. Taste and add more spices or a pinch of salt if needed.
- Final Simmer: Let the soup simmer on low heat for another 5 minutes to blend the flavors.
- Serve: Your Turkish-style chicken soup is ready to serve! Garnish with fresh coriander if you like. Enjoy!
Tips and mistakes to avoid as a beginner cook
- If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
- Is the soup too thick for your liking? Gradually add water or broth and stirring until you reach your desired consistency.
- Don’t skip the step where you mix the yogurt, egg, and flour with the hot broth, if you add it to the pot cold it will create lumps
More Chicken Soup recipes to add to your rotation
How to store and reheat leftover Chicken soup
If you find yourself with leftovers of this creamy Turkish chicken soup (I doubt you will because it’s so delicious), here’s how to store and reheat it:
Cool Down: Allow the soup to cool to room temperature before refrigerating it. Hot soup can raise the temperature inside your fridge, affecting the food safety of other items. I am pretty sure you don’t want that.
Refrigerate: Once your chicken soup has cooled down, it’s time to transfer it into an airtight container then in the fridge it goes. It should stay fresh for up to 3-4 days.
Reheat: To reheat, gently warm the soup over low heat on the stovetop. Be sure to stir frequently to prevent sticking. Alternatively, you can use a microwave, but heat it in short intervals and stir in between to ensure even heating.
Turkish Chicken Soup
Ingredients
- 2 lbs Chicken
- 1 Onion medium
- 3 tbsp Plain yogurt
- 1 tbsp flour
- 1 Egg
- 2 Potatoes medium
- 1 Carrot large
- 2 Bell peppers yellow and red
- 2 stalks Celery
- 2 tbsp Olive oil
- Coriander optional
- 1 tsp Seasoning (Cajun seasoning, white pepper, oregano, garlic powder, all spice)
Instructions
- Sprinkle about half a teaspoon each of Cajun seasoning, white pepper, oregano, garlic powder, and allspice on the chicken pieces.
- Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add the seasoned chicken and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside on a plate.
- Chop the onion, celery, and bell peppers. Grate the carrot.
- In the same pot, add the chopped onion, celery, bell peppers, and grated carrot. (Add a little more oil if necessary.) Sauté the vegetables for about 5 minutes, stirring occasionally, until they are softened.
- Return the seared chicken to the pot, then add the potato chunks. Pour in 3 cups of water.
- Allow everything to cook together on medium heat for 15-20 minutes, or until the potatoes are tender and the chicken is fully cooked.
- Carefully remove the chicken pieces from the pot and shred them with two forks. Set aside.
- In a bowl, whisk together 1 tablespoon of flour, 1 egg, and 3 tablespoons of plain yogurt until smooth. Scoop about ½ cup of hot broth from the pot and slowly whisk it into the yogurt mixture to help prevent lumps.
- Slowly pour the thickened mixture into the pot, stirring well as you add it.
- Add the shredded chicken back into the pot. Taste and add more spices or a pinch of salt if needed.
- Let the soup simmer on low heat for another 5 minutes to blend the flavors.
- Your Turkish-style chicken soup is ready to serve! Garnish with fresh coriander if you like. Enjoy!
