Soups (çorbalar) hold a cherished place in Turkish cuisine – nourishing the body, opening the meal, and carrying the fragrance of the home. The pairing of chicken, potatoes, and mint in Tavuklu Patates Çorbası reflects Anatolia’s practical elegance: modest ingredients transformed through patience, balance, and creativity.
Fragrant, bright, and deeply satisfying, this is a simple Anatolian dish where everyday ingredients reveal remarkable depth. Tender cubes of chicken and potato simmer gently in a paprika-scented broth, enriched with dried mint and lifted by a touch of lemon.
In Turkish homes, this soup appears year-round – a light meal on its own, or the opening dish at the family table. Its appeal lies in its balance: hearty yet delicate, familiar yet subtly spiced. Each spoonful evokes the generosity of home kitchens, where a good broth and a handful of fresh herbs are enough to make a meal whole.
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: About 50 minutes
Servings: 6
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced (optional)
- 2 boneless, skinless chicken breasts or thighs, cut into small cubes
- 2 large potatoes, peeled and cubed
- ½ cup fine vermicelli (şehriye)
- 1 teaspoon paprika
- 1 teaspoon dried mint
- ½ teaspoon freshly ground black pepper
- 6-8 cups chicken broth
- Salt, to taste
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley or dill, finely chopped, for garnish
- a tablespoon of pul biber (Turkish red pepper flakes)
Instructions
In a large pot, warm the olive oil over medium heat. Add the onion, carrots, and celery (if using). Cook for 5–7 minutes, until the vegetables soften and the onion turns translucent. Add the chicken pieces and cook, stirring occasionally, until lightly golden. Stir in the potatoes, paprika, dried mint, and black pepper. Let them cook for 1–2 minutes, allowing the flavours to mingle. Pour in the chicken broth, scraping up any browned bits from the pot. Bring to a gentle boil, then reduce the heat, cover, and simmer for 20 minutes. Add the vermicelli and keep on simmering until the potatoes and chicken are tender. Season with salt to taste. Stir in the fresh lemon juice just before serving for a clean, citrus brightness.
Ladle into bowls, scatter with fresh parsley or dill, sprinkle in pul biber for a little heat and colour. and serve with crusty bread.
Tips & Variations
- Creamy twist: Stir in a few tablespoons of yogurt or a splash of milk just before serving for a soft, rounded texture. Warm gently — avoid boiling once dairy is added.
- Deeper flavour: Add a tablespoon of tomato paste along with the paprika for a more pronounced tomato note.
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