This Gaziantep soup cooks smoky firik wheat with shredded chicken, building a winter bowl that feels textured, filling, and deeply southeastern.
15 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil 300 g chicken breast in 1 liter of water for 15 minutes.
Remove the chicken and shred it, keeping the hot cooking water in the pot.
Finely chop 1 onion and add it to the water with 0.75 glass firik.
Boil the firik over medium heat for 15 minutes.
Add the shredded chicken and cook for 8 minutes.
Finish with mint and salt, and do not boil hard for too long so the chicken fibers do not dry out.
💡 Tip: Washing the firik first keeps the soup clear while preserving its smoky aroma.
🍽️ Serving suggestion: Serve the soup hot with a lemon wedge and thin pieces of pide on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~212
kcal calories
16
g protein
17
g carbs
8
g fat
1.2g
Sugar
5.4g
Fiber
496.3mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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