Middle Eastern Yogurt Soup with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Soup

1. 4
   In a bowl, whisk the yogurt, eggs and flour into a smooth mixture with no lumps.

   BowlWhisk
2. 5
   In a large pot, heat the stock to a gentle simmer.

   StoveLarge pot
3. 6
   Gradually add a few ladlefuls of the hot stock to the yogurt mixture, whisking, to even out the temperature.

   LadleWhisk

   💡A few ladlefuls of hot stock warm the yogurt mixture gradually, so it doesn't curdle into lumps when it meets the hot pot.
4. 7
   Pour the yogurt mixture into the pot in a thin stream, stirring constantly.

   Stove
5. 8
   Turn down to low and simmer, stirring constantly, 10 minutes, until the soup thickens slightly. Don't bring to a full boil.

   Stove

   💡Cooked yogurt is never brought to a full boil: the flour and egg beaten into it stabilize it, but a hard boil still splits it.
6. 9
   Add the rice and season with salt and black pepper.
7. 10
   Heat the butter in a small pot over low heat and soften the onion and garlic in it 5 minutes, until soft.

   StoveSmall saucepan

   💡Butter and spices burn fast: use low heat, and take the pan off the heat as soon as it's fragrant.
8. 11
   Add the cumin to the butter and stir for a minute, just until fragrant, without burning.
9. 12
   Add the seasoned butter to the soup and stir.
10. 13
    Serve hot, with the mint on top.

    Ladle