Tavuk Suyu Çorbası

Ingredients

• 2 lb bone-in chicken thighs
• 10 cups water
• 1 yellow onion, halved
• 2 tsp kosher salt, divided
• 1 carrot, finely diced
• 1/2 cup vermicelli noodles, broken in short pieces
• 2 tbsp all-purpose flour
• 1 large egg yolk
• 3 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 1 tsp Aleppo pepper
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Method

1. Simmer the chicken, water, onion and 1 tsp salt, skimming the foam, until the chicken reaches 165°F and is tender, about 35 minutes.
2. Lift out the chicken and onion, throw away the onion, skin and bones, and shred the meat.
3. Add the carrot and vermicelli to the broth and simmer until tender, about 10 minutes.
4. Whisk the flour, egg yolk and lemon juice with a ladle of warm broth until smooth, then slowly whisk in two more ladles.
5. Stir the mixture into the pot with the chicken and remaining salt and heat gently, without boiling, until slightly thickened, about 3 minutes.
6. Melt the butter with the Aleppo pepper until it sizzles and drizzle it over each bowl with parsley and black pepper.

Notes