Easter chicken soup from the Greeks of Istanbul
This soup is rich in flavor and thick in texture, and is served at the Easter table alongside tsoureki, spicy kasseri cheese, pastourma, soutzouki and other cured meats, red-dyed eggs and cups of warm milk. Chef: Huseyin Ayvaz Prep: 40 minutes Cooking: 2 hours Ingredients (serves 6-8) • 1 whole chicken, about 1.5 kg • …