Chicken yogurt soup Calories

To keep chicken yogurt soup smooth, whisk a few spoonfuls of warm broth into the yogurt mixture before adding it to the pot. Stir it in gradually over low heat, and avoid bringing the soup to a rapid boil.

Yes, cooked leftover chicken works well in chicken yogurt soup. Shred it and add it near the end of cooking, just long enough to heat through; this prevents the chicken from becoming dry or stringy.

Traditional Turkish chicken yogurt soup commonly includes shredded chicken, yogurt, rice, and a thickener such as flour or egg. Recipes vary by household, and many finish the soup with dried mint and melted butter.

No, chicken yogurt soup contains chicken, while Turkish yayla soup is usually made with yogurt and rice without chicken. Both may use a similar tangy yogurt mixture and mint seasoning, but the chicken changes the soup's texture and makes it more substantial.

Yes, Greek yogurt can be used in chicken yogurt soup, but its thickness may make the broth too dense. Whisk it with a little water until smooth before tempering it with warm broth and adding it to the pot.

Yes, chicken yogurt soup can be made without flour. Use a well-whisked yogurt mixture, optionally with egg yolk, and add it slowly to warm broth; rice or pasta can help give the finished soup body.

Chicken yogurt soup pairs well with crusty bread, a simple salad, or a small portion of rice pilaf. Mint and a little melted butter are common toppings, while lemon at the table adds extra brightness.

Reheat chicken yogurt soup gently in a saucepan over low heat, stirring often, and do not let it boil. If it has thickened in the refrigerator, loosen it with a splash of water or broth as it warms.

You can freeze chicken yogurt soup, but the yogurt may separate and turn grainy after thawing. For a smoother result, freeze the chicken-and-broth base and stir in freshly prepared yogurt mixture after thawing and reheating.