Istanbul Shepardic Chicken Soup

Ingredients

500 grams chicken thigh or legs

1 teaspoon salt

1 onion, sliced

2 large leeks

3 Celery stalks

2 tablespoons olive oil

4 cups chicken stock,

1 handful long grain white rice,

2 egg yolks

1 cup yogurt

1 tablespoon cornstarch

1 teaspoon butter

1 tablespoon dried mint,

chili powder to taste

Preparation

Put chicken thigh into a stock pot. Cover with water just 2cm above chicken. Add salt. Bring water to boil. Skim foam from the top of water. Cover pot and reduce heat to simmer. Simmer for three minutes, remove from heat and allow to sit covered until cool. Slice leeks in half and wash well. Chop leeks and celery. Heat a second stock pot over medium heat. Add oil and vegetables (all). Cover and cook until very tender. Take the chicken from the pot and allow to cool on a plate. Pour water from the stock pot into the vegetables. Add 4 cups of chicken stock. A

Do not let this to boil after you have added the yogurt or it will curdle.