Muradiye Soup Recipe
Muradiye soup is a very tasty summer soup with lots of ingredients. If you chop and freeze zucchini in the summer, you can of course cook it in the winter. Because the only thing that makes muradiye soup summer soup is zucchini, which is a summer vegetable.
When you think of summer soup, you may think of cold soups such as cold yogurt soup or gazpacho. When I think of summer soups, I also think of cold soups first, but in fact I also make hot soup in summer. A soup beside a salad is a light and satisfying menu for summer.
If a menu consisting only of soup and salad is not enough for you, you can also get bread support. In fact, instead of eating bread directly, you can turn your stale breads into dried mint croutons, making the menu more filling and juice up the soup.
Let me say a few things about the recipe. If you do not have orzo, you can of course also use vermicelli. If you have frozen boiled chicken, you can use it. You can add the boiled chicken to the soup at any time. If you use boiled chicken, adding a little chicken broth if you have, will make the soup taste better.
- 1 green zucchini, chopped,
- 2 carrots, chopped,
- 1/2 chicken breast,
- 1/2 cup orzo,
- 1 tablespoon of flour,
- 4 heaped tablespoons of plain yoghurt,
- 1 egg yolk,
- 6-7 tablespoons of olive oil,
- 1 teaspoon of dried mint,
- 6 cups of boiling water.
- Heat the olive oil and add the chicken cut into cubes and stir fry until it changes colour,
- Add the chopped carrot and zucchini and mix,
- Cover the lid and fry until the carrot and zucchini are soft, stirring occasionally,
- Add the water and the orzo and cook until the orzo softens,
- Meanwhile, whisk yoghurt, egg yolk and flour in a separate bowl for seasoning,
- Take a few scoops of the soup water and slowly add it to the seasoning and whisk quickly,
- Add the seasoning to the soup and mix quickly,
- Cook until it is set, stirring constantly, and remove from heat,
- Add salt and mint and mix.