Chicken, zucchini, carrot, and orzo meet a yogurt liaison in this gentle Bursa soup.
15 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the chicken for 20 minutes, shred it, and reserve the broth.
Dice the carrot and zucchini small.
Turn the carrot in butter for 4 minutes.
Add the zucchini, orzo, chicken broth, and shredded chicken.
Cook the soup for 12 minutes until the orzo is tender.
Whisk the yogurt, egg yolk, and flour and temper with hot broth.
Add the liaison to the soup and heat for 4 minutes without boiling.
💡 Tip: Tempering the yogurt mixture with hot soup broth keeps it from curdling.
🍽️ Serving suggestion: Drizzle with mint butter and serve hot with a lemon wedge.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~240
kcal calories
18
g protein
22
g carbs
9
g fat
3.3g
Sugar
1.8g
Fiber
88.6mg
Sodium
3.8g
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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