This Ordu soup cooks shredded chicken with cracked corn for a thick, warming, rustic bowl from the Black Sea.
12 min prep 28 min cook 53 min rest
Keeps the screen on · step-by-step guide · built-in timer
Place the chicken in a pot, cover it with water, and boil over medium heat for 25 minutes.
Shred the chicken, then strain and reserve the cooking liquid for the soup.
Cook the cracked corn in the chicken broth for 20 minutes.
Add the shredded chicken and spices, then boil for 8 minutes.
Serve the soup hot before the chicken shreds dry out.
💡 Tip: Rinsing the cracked corn before cooking keeps the broth clearer.
🍽️ Serving suggestion: Serve the soup hot with freshly ground black pepper and bread on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~214
kcal calories
17
g protein
18
g carbs
8
g fat
0.2g
Sugar
2.9g
Fiber
482.2mg
Sodium
0.6g
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.
Moderate satiety, fine between meals
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