Tavuk Suyu Çorbası (Turkish Chicken Soup) with Orzo and Lemon

A classic Turkish chicken soup simmered with orzo pasta, carrots, and celery. A comforting and flavorful soup perfect for a cold day.

Prep Time

15 minutes

Total Time

45 minutes

Calories

245

Level

Easy

Yields

4 servings

Cost

£1.52

Season:

☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Italian

Main Ingredient:

Chicken•Pasta

Mood:

Comfort Food

Ingredients

Servings

6cupsChicken broth(Low sodium preferred)

£1.50

1.5cupsCooked chicken(Shredded or diced)

£3.00

0.5cupOrzo pasta

£0.30

1Carrot(Diced)

£0.10

1Celery stalk(Diced)

£0.20

0.5Onion(Diced)

£0.15

2tablespoonsFresh lemon juice(To taste)

£0.25

2tablespoonsFresh dill(Chopped, for garnish)

£0.50

1tablespoonOlive oil

£0.10

To tasteSalt

To tasteBlack pepper

Total Cost

£6.10

£1.52 per serving

The Method

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook until softened, about 5-7 minutes.
2
Pour in the chicken broth and bring to a simmer.
3
Add the orzo pasta to the simmering broth. Cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.
4
Stir in the shredded or diced cooked chicken. Heat through for about 2-3 minutes.
5
Remove the pot from the heat and stir in the lemon juice. Adjust the amount to taste.
6
Season with salt and pepper to taste.
7
Ladle the soup into bowls and garnish with fresh dill before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

245 kcal / 1025 kJ

Carbs

21g

8% of RDA

Fat

11% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use homemade chicken broth.

Add a bay leaf or thyme sprig to the soup while simmering for extra flavor. Remember to remove it before serving.

You can use leftover rotisserie chicken or any cooked chicken you have on hand.

If you don't have fresh dill, you can use dried dill, but use half the amount.

Serve with crusty bread for dipping.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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