For Making Turkish Chicken Soup:

Ingredients for Turkish Chicken Soup:

-Olive oil 1 tbs

-Chicken thighs 3-4

-Water 2 liters

-Tez patta (Bay leaves) 2

-Sabut kali mirch (Black peppercorns) ½ tsp

-Falak Pink salt 1 tsp or to taste

-Gajar (Carrots) sliced 1 medium

-Pyaz (Onion) 1 medium

-Olive oil 1 tbs

-Pyaz (Onion) chopped 1 medium

-Leshan (Garlic) 2 cloves

-Gajar (Carrots) grated 1 large

-Celery chopped ½ Cup

-Maida (All-purpose flour) 3 tbs

-Falak Oregano leaves 1 tsp

-Falak Paprika powder 1 tsp

-Falak Black pepper fine ground 1 tsp

-Falak Pink salt ½ tsp or to taste

-Falak Chicken powder 1 & ½ tbs

-Egg noodles 100g

-Fresh parsley chopped 1-2 tbs

Bearings:

-In a pot, add olive oil, and chicken thighs and blend well until it changes tone.

-Add water, bay leaves, black peppercorns, pink salt, carrots, and onion, mix well, bring it to a boil, cover somewhat and cook on low fire for 25-30 minutes.

-Take out chicken legs, shred and put them away.

-Strain chicken stock, discard remaining buildups, and hold stock for some time in the future.

-In a pot, add olive oil, and onion and sauté until clear.

-Add garlic and blend well.

-Add carrots, and celery, mix well and cook for 1-2 minutes.

-Add regular flour and blend well for 2 minutes.

-Add oregano leaves, paprika powder, black pepper powder, pink salt, and chicken powder and blend well.

-Presently add saved stock, mix well and carry it to the bubble.

-Add egg noodles, mix well and cook on medium fire for 4-5 minutes.

-Add destroyed chicken, mix well and cook for 2-3 minutes.

-Add new parsley and blend well.

-Decorate with new parsley and serve!