Sultan Çorbası | Turkish Palace Soup with Almonds

Place the chicken breast fillet in a pot, pour in the chicken broth, and gently simmer over medium heat for about 15–20 minutes until the meat is cooked through. Remove the chicken, let it cool briefly, and shred into bite-sized, thin strips using two forks. Pour the cooking broth through a sieve and set it aside for the soup.

In a small skillet without fat, toast the flaked almonds over low to medium heat until golden brown and fragrant. Transfer immediately to a plate so they do not darken further. Set aside a quarter of them for the final garnish.

Melt the unsalted butter in a large soup pot. Stir in the wheat flour Type 405 and cook gently while stirring constantly for about 2 minutes without browning. Whisking vigorously, gradually pour in the reserved chicken broth and the whole milk so that no lumps form. Bring the soup to a boil and let it simmer gently over low heat for 5 minutes.