Turkish Yogurt Soup with Chicken, Chickpeas and Rice

foodandwine.com

Sarah Liz

1 cup water

½ cup basmati rice

4 cups chicken stock or canned low-sodium broth

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1 cup full-fat plain yogurt

1 large egg yolk

2 tablespoons all-purpose flour

One 15-ounce can chickpeas, drained and rinsed

1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons unsalted butter

2 teaspoons minced garlic

2 teaspoons sweet paprika

⅛ teaspoon cayenne pepper

3 tablespoons finely chopped mint

Lemon wedges, for serving

Directions at foodandwine.com

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