Easy Chicken Soup with Turkish Noodles

Some recipes just feel like home — and this is one of them.

Whenever I need something simple, light, and comforting, this soup never lets me down. It’s the kind of dish I grew up with: no fuss, no fancy ingredients — just a warm bowl of goodness made with love.

The tel şehriye (Turkish vermicelli noodles) soak up the flavorful broth beautifully, and the tender chicken makes it just hearty enough. A touch of black pepper, and a squeeze of lemon at the end — it’s pure comfort in a bowl.

I usually make it for lunch or on evenings when I want something soothing but quick. And every time, the first spoonful brings back that nostalgic feeling — of being cared for, of slow days and cozy kitchens.

If you’re looking for a light, homemade soup with Turkish soul, this is it.

Bowl of easy chicken soup with Turkish noodles (tel şehriye), shredded chicken, and a light golden broth, served warm with a squeeze of lemon.

Ingredients

• 2 boneless chicken thighs

• 5 cups hot water

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1/2 teaspoon ground black pepper

• Salt to taste

• 1/2 cup tel şehriye (Turkish vermicelli pasta)

• Juice of half a lemon (optional, for serving)

Instructions

Heat the olive oil and butter together in a pot over medium heat, then sear the chicken thighs on both sides until golden brown.

Add the hot water to the pot and season with salt and black pepper.

Bring it all to a boil, then reduce the heat and let it simmer for 20 to 25 minutes, until the chicken is fully cooked and tender.

Remove the chicken from the pot, shred it with a fork, and return it to the soup.

Stir in the tel şehriye and let it cook for about 5 to 6 minutes, until the noodles are soft.

Taste and adjust the seasoning if needed. Serve warm, with a squeeze of lemon if you like.