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Adjust Servings:
Water – 2 qt (2 l)
Chicken Fillet – 2
Noodles – 7 oz (200 g)
Yellow Onions – 1
Eggs – 1
Wheat Flour – 2 tbsp
Lemon – ½
Salt – to taste
Ground Black Pepper – to taste
Ground Red Pepper – to taste
Dried Mint – to taste

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Turkish Noodle Soup

Turkish Noodle Soup

  • 60 min
  • Serves 4
  • Medium




Turkish cuisine is one of the richest in the world. However, most visitors’ experience with it is pretty limited due to the all-inclusive holiday bundle. Rarely, we have the chance to get acquainted with the traditional Turkish dishes. If you were to join a Turkish family for lunch, though, you would become aware of how much they respect first courses. After all, there are over 300 kinds of soup in Turkish cuisine, and you can enjoy a bowl any time, not just at lunchtime.

Today, Cook It can’t wait to share with you a recipe for Turkish noodle soup with chicken. It will easily warm you on chilly days and will delight you with its fantastic taste.



Boil chicken fillet in water with spices and onion cut into quarters. Take the meat and onion out and let cool. Add noodles to the chicken broth and cook until tender.


Divide the chicken into fibers and pop it back in the pot with noodles. If the soup is too thick, add some hot water.


In a separate bowl, combine egg and flour, then stir in the juice from the lemon and mix until homogenous. Pour a ladle of hot broth into the mixture, stir until incorporated, and gradually add the mixture to the soup, stirring continually.


Let simmer for 5-10 minutes, then season with salt and pepper, and add some dried mint. Sprinkle with fresh herbs before serving.

You'll even be proud to offer this Turkish noodle soup to guests that suddenly arrive on your doorstep. You can serve it with homemade Amish cornbread or ciabatta — they will help reveal the flavor. Enjoy cooking, and share the recipe with your friends!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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