Chicken Noodle Soup Turkish Way

Serves 6

A Turkish chicken and pasta soup built on a rich bone broth, thickened with a flour roux and finished with lemon and parsley.

prepCut chicken into pieces, keeping bones
2 chicken thighs or 3-4 drumsticks with bones	Fry chicken 2-3 min	Add water, salt, pepper, bay leaves; boil until tender	Remove chicken; shred meat, discard bones; reserve stock	Pour in stock & shredded chicken; add water if needed	Add pasta, simmer 4-5 min until nearly tender	Season with salt & pepper, simmer 5-10 min	Finish with lemon juice & parsley; serve
4-5 tbsp / 60-75 ml vegetable oil (for frying)
3-4 cups / 720-960 ml water
1 tsp salt
1 tsp black pepper
2 bay leaves
3-4 tbsp / 45-60 ml olive oil	Sauté onion in olive oil	Add carrots & garlic, sauté 1 min	Stir in flour, sauté 1-2 min
1 onion, diced small
2 carrots, grated
2-3 cloves garlic, minced (optional)
1 heaped + 20 g flour
1/3 cup + 90 g orzo or vermicelli pasta
1 tsp salt
1/2 tsp black pepper
juice of 1 lemon
a handful chopped parsley

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