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.
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).
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.
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.
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.
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.
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
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.
4 servings