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Traditional soup made with bone broth and yogurt, without rice
In season: Winter · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Bone broth yogurt soup (no rice) (240 g) has 125 calories. That works out to 52 calories per 100 g. It contains 9.1 g of carbs, 7.7 g of protein, 6 g of fat and 0.2 g of fiber. Its 216 mg of Phosphorus covers 31% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
125
KCAL / 240G
Carbs
9.1g
· 3% DV
Protein
7.7g
· 15% DV
Fat
6g
· 8% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 25% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 125 kcal | |
| Total fat | 6 g | 8% |
| Saturated fat | 3.6 g | 18% |
| Trans fat | 0.02 g | |
| Sodium | 792 mg | 34% |
| Total carbohydrate | 9.1 g | 3% |
| Fiber | 0.2 g | 1% |
| Protein | 7.7 g | 15% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 125 kcal |
| 100 g | 100 g | 52 kcal |
| 1 bottle (mini) | 100 g | 52 kcal |
| 1 cup (small) | 120 g | 62 kcal |
| 1 bottle (small) | 200 g | 104 kcal |
| 1 bottle (large) | 330 g | 172 kcal |
| 1 cup (large) | 350 g | 182 kcal |
| 1 cup (extra large) | 480 g | 250 kcal |
| 1 bottle (jumbo) | 500 g | 260 kcal |
| 1 bottle (extra large) | 750 g | 390 kcal |
Calculated from 52 calories per 100 g.
Bone broth yogurt soup (no rice) is a savory yogurt-based soup made with bone broth instead of a plain water base, with no rice added. Recipes may use flour or egg to help thicken and stabilize the yogurt mixture, and herbs or butter for serving.
Temper the yogurt mixture before adding it to the pot: whisk in hot bone broth a little at a time, then pour it back while stirring. Keep the soup at a gentle simmer rather than letting it boil hard, which can make the yogurt separate.
Not exactly. Yayla soup is commonly made with rice, while bone broth yogurt soup (no rice) leaves the rice out and uses bone broth as its base. Both are yogurt soups, and recipes for either can vary in whether they include flour, egg, or mint.
The defining ingredients are yogurt and bone broth, with no rice. Depending on the recipe, flour and egg may be whisked into the yogurt to thicken or stabilize it; dried mint and a butter topping are common additions, but they are not essential.
Flour or egg can thicken bone broth yogurt soup (no rice) without changing its rice-free character. Whisk flour thoroughly into the yogurt before heating to avoid lumps, and remember that the soup will usually thicken somewhat as it simmers.
Yes, chicken broth can replace bone broth, although the soup will have a different flavor and may be less rich. Add the broth gradually to the yogurt mixture while whisking, then heat the soup gently so the yogurt stays smooth.
Yes, you can make bone broth yogurt soup (no rice) ahead and refrigerate it once it has cooled. The texture may thicken as it sits, so stir in a little hot water while reheating if needed, and warm it gently rather than boiling.
Bone broth yogurt soup (no rice) keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it after it cools rather than leaving it out for an extended period, and reheat only the portion you plan to eat.
You can freeze it, but the yogurt may separate or become grainy after thawing, so its original smooth texture may not return. For the best texture, freeze the broth separately and stir in the yogurt mixture when you prepare the soup.
Serve bone broth yogurt soup (no rice) with bread and a fresh salad for a light meal, or alongside vegetables or a main dish as part of a larger meal. Mint and a little butter are familiar toppings that complement its tangy yogurt base.
Vitamins
B12
0.6µg · 25% DV
B2
0.31mg · 24% DV
Biotin
5.28µg · 18% DV
B5
0.72mg · 14% DV
Minerals
Sodium
792mg · 34% DV
Phosphorus
216mg · 31% DV
Calcium
264mg · 26% DV
Iodine
19µg · 13% DV
Potassium ⭐
288mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 125 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Bone broth yogurt soup (no rice) is a Turkish-style soup made by combining yogurt with bone broth. It skips the rice found in some yogurt soups, so its texture depends more on the yogurt and how the soup is prepared; it may be fairly smooth and light or more substantial.
Served hot, it works well as a starter or a simple, warming bowl at home. A little dried mint is a familiar finishing touch, and bread or a crisp salad makes an easy accompaniment. At 3.2 g of protein per 100 g, it offers some protein but is not especially protein-dense, so pair it with a more filling dish if serving it as a meal.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.6g
MONOUNSATURATED
1.44g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.