This is a Turkish version of everyone’s favorite chicken noodle soup, but instead of being a clear broth, the soup is rich and creamy. The “body” is created by using grated onion; the soup is then finished with an egg and lemon mixture, which thickens it further, makes it velvety-smooth and adds a vibrant lemon flavor.
It’s essential to use a really good homemade chicken stock for this soup (alternatively, use your own recipe or a top-quality stock purchased from a deli). With good stock to hand, this soup can be pulled together in a matter of minutes. (Please don’t be tempted to use stock cubes, though!)