Turkish Yogurt Chicken Soup (Toyga Çorbası) is a traditional Anatolian soup that brings together tender chicken, creamy yogurt, soft grains (like rice or wheat), and aromatic herbs. It’s tangy, nourishing, and soul-soothing — often served as a comforting main or as a starter to a larger Turkish meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 minsFor the Soup
1 large chicken breast or 2 thighs, skinless (bone-in or boneless)
6 cups water or light chicken broth
⅓ cup rice, rinsed (or substitute with pearl barley or bulgur)
1 tsp salt, or to taste
½ tsp black pepper
1 tsp dried mint
Optional: 1/2 cup cooked chickpeas for extra heartiness
Yogurt Mixture (Terbiye)
1 ¼ cups plain whole-milk yogurt (Greek-style works)
1 egg yolk
1 tbsp all-purpose flour
Juice of 1/2 a lemon (for brightness)
Butter-Mint Drizzle
2 tbsp butter
1 tsp dried mint
Optional: pinch of Aleppo pepper or pul biber for gentle heat
Cook the Chicken & Rice
1
In a large pot, add chicken, water, and a pinch of salt.
Bring to a boil, then reduce to a gentle simmer. Skim foam as needed.
After 10 minutes, add the rinsed rice. Continue simmering until chicken is cooked through and rice is tender (about 25–30 minutes ).
Prepare the Yogurt Mixture
2
In a bowl, whisk together yogurt , egg yolk , flour , and lemon juice until smooth and lump-free.
Slowly temper this mixture by adding a few ladlefuls of hot broth into it, whisking constantly to prevent curdling.
Combine & Simmer
3
Reduce heat to low.
Slowly stir the tempered yogurt mixture back into the soup pot.
Stir continuously (do not boil!) and simmer for another 5–10 minutes until slightly thickened and creamy.
Make the Butter-Mint Drizzle
4
In a small pan, melt butter over low heat.
Add dried mint and Aleppo pepper (if using). Let it sizzle gently for 30 seconds to bloom the flavors.
Finish & Serve
5
Ladle the soup into bowls.
Drizzle the minty butter over each bowl just before serving.
Garnish with extra mint, a lemon wedge, or fresh parsley if desired.
Serving Suggestions
6
Serve with:
Pide bread , lavash, or a slice of warm sourdough
A side of stuffed grape leaves or pickled vegetables
A cool glass of ayran (Turkish yogurt drink) or mint tea
Variations
7
Make it vegetarian: Use veggie stock and omit chicken. Add chickpeas or lentils.
Make it richer: Add a spoon of sour cream or clotted yogurt (süzme yoğurt).
Extra herbs: Dill or parsley can be added for a garden-fresh finish.
Ingredients For the Soup
1 large chicken breast or 2 thighs, skinless (bone-in or boneless)
6 cups water or light chicken broth
⅓ cup rice, rinsed (or substitute with pearl barley or bulgur)
1 tsp salt, or to taste
½ tsp black pepper
1 tsp dried mint
Optional: 1/2 cup cooked chickpeas for extra heartiness
Yogurt Mixture (Terbiye)
1 ¼ cups plain whole-milk yogurt (Greek-style works)
1 egg yolk
1 tbsp all-purpose flour
Juice of 1/2 a lemon (for brightness)
Butter-Mint Drizzle
2 tbsp butter
1 tsp dried mint
Optional: pinch of Aleppo pepper or pul biber for gentle heat
Directions Cook the Chicken & Rice
1
In a large pot, add chicken, water, and a pinch of salt.
Bring to a boil, then reduce to a gentle simmer. Skim foam as needed.
After 10 minutes, add the rinsed rice. Continue simmering until chicken is cooked through and rice is tender (about 25–30 minutes ).
Prepare the Yogurt Mixture
2
In a bowl, whisk together yogurt , egg yolk , flour , and lemon juice until smooth and lump-free.
Slowly temper this mixture by adding a few ladlefuls of hot broth into it, whisking constantly to prevent curdling.
Combine & Simmer
3
Reduce heat to low.
Slowly stir the tempered yogurt mixture back into the soup pot.
Stir continuously (do not boil!) and simmer for another 5–10 minutes until slightly thickened and creamy.
Make the Butter-Mint Drizzle
4
In a small pan, melt butter over low heat.
Add dried mint and Aleppo pepper (if using). Let it sizzle gently for 30 seconds to bloom the flavors.
Finish & Serve
5
Ladle the soup into bowls.
Drizzle the minty butter over each bowl just before serving.
Garnish with extra mint, a lemon wedge, or fresh parsley if desired.
Serving Suggestions
6
Serve with:
Pide bread , lavash, or a slice of warm sourdough
A side of stuffed grape leaves or pickled vegetables
A cool glass of ayran (Turkish yogurt drink) or mint tea
Variations
7
Make it vegetarian: Use veggie stock and omit chicken. Add chickpeas or lentils.
Make it richer: Add a spoon of sour cream or clotted yogurt (süzme yoğurt).
Extra herbs: Dill or parsley can be added for a garden-fresh finish.
Toyga Çorbası – Turkish Yogurt Chicken Soup
Visited 1 times, 1 visit(s) today
