Chicken Soup with Tiny Meatballs
A tomato-based soup with chicken, chickpeas, rice and tiny meatballs, flavored with dried mint.
The Turkish pantry
Chicken Broth
The strained liquid from cooking chicken in water, used as the liquid base for soups and rice dishes.
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Liquid chicken broth, not raw chicken meat, dry bouillon powder or a concentrated stock cube. Homemade broth varies with the chicken, water and seasoning used.
Types & forms
Liquid broth
Use strained chicken cooking liquid. A recipe may specify unsalted broth or the broth produced in an earlier step.
What to look for when buying
- For packaged broth, read the ingredient list and salt content. Choose a plain chicken broth suitable for the recipe.
Prepare & cook
- Strain the cooked chicken liquid before measuring. Measure broth after cooking, not from the starting amount of water.
Store it well
- For packaged broth, follow the manufacturer’s storage and use-by instructions, including directions after opening.
Substitutions depend on the dish
Bouillon concentrate
Concentrate is not a volume-for-volume substitute. Prepare it with water according to its label and consider the added salt.
Nutrition
No standardized nutrition table is provided; concentration, fat and salt vary.
Cook with Chicken Broth
Green Lentils with Egg Noodles
A hearty soup of green lentils and dried erişte, with onion, tomato paste, chicken stock and dried mint.
Smooth Green Lentil Soup
A smooth green lentil soup. Dried green lentils are simmered with onion and carrot, then puréed and strained. The soup is thickened with butter, oil and toasted flour, then loosened with chicken stock. It is finished with butter warmed with paprika, mint and red pepper flakes.