Chicken Soup You Can't Stop Eating! Soup in 30 Minutes!

Warm up with this comforting chicken soup recipe that's simple to make and bursting with flavor. Packed with tender chicken, hearty vegetables, and fresh herbs, it’s perfect for chilly days and ready in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: European

Servings:

Calories: 511kcal

Ingredients

1 chicken or vegetable stock cube
2 litres of broth from boiled chicken
3 tablespoon olive oil
2 chicken breasts
4 potatoes peeled and cubed
4 small carrots peeled and sliced
2 onions diced
4 celery sticks sliced
1 teaspoon paprika
½ teaspoon pul biber
1 teaspoon dried oregano
½ teaspoon dried mint
1 teaspoon salt
1 teaspoon black pepper
60 g short-grain white rice

For the "Terbive" (egg mix)

1 heaped tablespoon plain flour
1 heaped tablespoon natural yogurt
1 large egg yolk
Juice of 1 lemon
A small bunch of parsley finely chopped, for garnish

Instructions

Add the chicken breasts to a large, deep pan with 2.5 liters of water. Bring to a boil and then reduce to a simmer. Let it cook for about 15-20 minutes or until the chicken is fully cooked. Remove the chicken and set aside to cool down, then shred it.
2 chicken breasts
In a separate pan, heat the olive oil over medium heat. Add the diced onion, sliced celery, sliced carrots, and cubed potatoes. Sauté for about 5-7 minutes until the vegetables start to soften.
3 tablespoon olive oil, 4 potatoes, 4 small carrots, 4 celery sticks, 2 onions
Once the chicken is cooked, remove it from the pan to cool down. Pour the chicken broth into the pot with the sautéed veggies. Stir in the paprika, pul biber, dried oregano, dried mint, salt, and black pepper. Mix well. Add 60 g of short-grain white rice to the pot with the chicken stock cube. Let it simmer for about 15 minutes, or until the rice is cooked.
1 chicken or vegetable stock cube, 1 teaspoon paprika, ½ teaspoon pul biber, 1 teaspoon dried oregano, ½ teaspoon dried mint, 1 teaspoon salt, 1 teaspoon black pepper, 60 g short-grain white rice, 2 litres of broth from boiled chicken
In a small bowl, whisk together flour, yogurt, egg yolk, and the lemon juice until smooth. This is called the "terbive".
1 heaped tablespoon plain flour, 1 heaped tablespoon natural yogurt, 1 large egg yolk, Juice of 1 lemon
Gradually add the "terbive" mixture to the pot while stirring continuously to prevent lumps. Add the shredded chicken back to the pot and simmer for another 5 minutes.
Ladle the soup into bowls and garnish with the finely chopped parsley. Enjoy!
A small bunch of parsley

Video

Notes

If you like a little heat, add ½ teaspoon of chilli flakes or powder when you throw in the garlic.
Want to make this soup more filling? Try adding egg noodles, gluten-free pasta, cooked rice, or even matzo balls.
Make sure the chicken is fully cooked—use a thermometer to check that it reaches 75°C (165°F).
Feel free to swap in whatever veggies you have, like peas, green beans, or bell peppers.
Short-grain rice works best, but basmati or jasmine are great too—just keep in mind they cook a little differently and may need more or less time.
Got leftovers? Store them in an airtight container—this soup keeps for three days in the fridge or up to three months in the freezer. When reheating, do it gently so the meat stays tender.
Need a time-saving trick? Shred the meat in seconds using a stand mixer or hand mixer. If you're using rotisserie chicken, just add it at the end so it doesn’t dry out.
Serve this soup with crusty bread, pita, or a fresh salad for a simple, comforting meal.

Nutrition