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Ingredients
| chicken breasts: 0.5 lb |
| chicken stock: 1 qt |
| white rice: 8 Tbl |
| lemons: 1 1/2 (juice of) |
| eggs: 1 |
| whole plain yogurt: 1/2 cup |
| salt: 1/2 tsp |
| parsley (finely chopped) |
Kurdish Soup Dowjic
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Brown chicken in large pan or stockpot.
- Add stock and lemon juice. Bring to boil, add rice, turn down to low, and simmer until chicken is cooked through (just barely simmer--basically you're poaching the chicken, it should take about 10 to 12 minutes).
- Remove chicken, dice.
- Beat yogurt and egg together in a medium bowl.
- Add 1 cup simmering broth to yogurt, 1/2 cup at a time, whisking constantly (this prevents the yogurt from separating).
- Add yogurt mixture to pot, whisking well.
- Add salt (adjust to taste).
- Return chicken to pan. Over low heat, heat through but do not boil. Serve sprinkled with parsley.