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Turkey soup with yogurt, egg, and lemon Calories
High-protein soup with tangy yogurt-egg-lemon liaison
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Turkey soup with yogurt, egg, and lemon (240 g) has 24 calories. That works out to 10 calories per 100 g. It contains 1.9 g of carbs, 1.9 g of protein, 1 g of fat and 0 g of fiber. Its 26.4 µg of Selenium covers 48% of the Daily Value. Its glycemic index is 18 (low), so it raises blood sugar slowly.
Turkey soup with yogurt, egg, and lemon Nutrition Facts
Selected: 1 cup (medium) · 240 g
24
KCAL / 240G
Carbs
1.9g
· 1% DV
Protein
1.9g
· 4% DV
Fat
1g
· 1% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 31% · Fat 38%
Turkey soup with yogurt, egg, and lemon nutrition facts table · 1 cup (medium) (240 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 24 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 2.28 g | 11% |
| Trans fat | 0.05 g | |
| Sodium | 576 mg | 25% |
| Total carbohydrate | 1.9 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 1.9 g | 4% |
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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How Many Calories in 1 Cup of Turkey soup with yogurt, egg, and lemon?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 24 kcal |
| 1 tablespoon (whole) | 15 g | 2 kcal |
| 100 g | 100 g | 10 kcal |
| 1 serving (small) | 150 g | 15 kcal |
| 1 cup (small) | 180 g | 18 kcal |
| 1 serving (medium) | 250 g | 25 kcal |
| 1 cup (large) | 320 g | 32 kcal |
| 1 serving (large) | 400 g | 40 kcal |
| 1 bottle (whole) | 500 g | 50 kcal |
Calculated from 10 calories per 100 g.
Frequently Asked Questions About Turkey soup with yogurt, egg, and lemon
How do you make turkey soup with yogurt, egg, and lemon?
Turkey soup with yogurt, egg, and lemon is made by stirring a yogurt, egg, and lemon mixture into cooked turkey and broth. Temper the mixture first with a little hot broth, then pour it in slowly while stirring so the egg does not scramble.
Why does turkey soup with yogurt, egg, and lemon curdle?
Turkey soup with yogurt, egg, and lemon usually curdles when the cold liaison hits boiling broth or the finished soup boils hard. Whisk hot broth into the yogurt-and-egg mixture gradually, add it back slowly, and keep the soup at a gentle simmer.
Can you freeze turkey soup with yogurt, egg, and lemon?
Yes, but the yogurt-and-egg liaison in turkey soup with yogurt, egg, and lemon may separate or turn grainy after thawing. For a smoother result, freeze the turkey and broth before adding the liaison, then thaw, reheat gently, and stir in a fresh one.
How long does turkey soup with yogurt, egg, and lemon last in the fridge?
Turkey soup with yogurt, egg, and lemon keeps for about 2 days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat until steaming, stirring gently to protect the liaison.
What do you serve with turkey soup with yogurt, egg, and lemon?
Bread, plain rice, or a simple salad pair well with turkey soup with yogurt, egg, and lemon. Its tangy, creamy broth is already flavorful, so a lightly seasoned side tends to complement it better than another rich or sharply acidic dish.
Can you make turkey soup with yogurt, egg, and lemon without yogurt?
Yes, you can make turkey soup with yogurt, egg, and lemon without yogurt by whisking egg yolk with lemon juice and tempering it with hot broth. The soup will be less creamy and more distinctly lemony than the yogurt version.
Is turkey soup with yogurt, egg, and lemon a traditional Turkish soup?
Turkey soup with yogurt, egg, and lemon follows a familiar Turkish home-cooking technique: thickening soup with a yogurt, egg, and lemon liaison. Recipes vary by household, and ingredients such as rice, small pasta, or herbs are not fixed across versions.
How do you reheat turkey soup with yogurt, egg, and lemon without it splitting?
Reheat turkey soup with yogurt, egg, and lemon slowly over low heat, stirring often, and stop before it reaches a rolling boil. Vigorous boiling can make the yogurt-and-egg liaison split; warm only the amount you intend to serve.
Can chicken replace turkey in turkey soup with yogurt, egg, and lemon?
Yes, chicken can replace turkey in turkey soup with yogurt, egg, and lemon, and the same yogurt-egg-lemon liaison works with either meat. Taste the broth before serving, since chicken stock can have a different level of saltiness and flavor.
Is turkey soup with yogurt, egg, and lemon good to eat when you have a cold?
Turkey soup with yogurt, egg, and lemon can be a warm, easy-to-eat meal when you have a cold, but it does not cure the illness. The broth contributes fluid and the turkey provides protein; seek medical advice for severe or worsening symptoms.
Turkey soup with yogurt, egg, and lemon Vitamins & Minerals
Vitamins
B3
6.48mg · 41% DV
B12
0.77µg · 32% DV
Biotin
7.68µg · 26% DV
B6
0.43mg · 25% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
221mg · 32% DV
Sodium
576mg · 25% DV
Zinc
2.04mg · 19% DV
Potassium ⭐
348mg · 10% DV
Turkey soup with yogurt, egg, and lemon Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Turkey soup with yogurt, egg, and lemon
To burn the 24 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.
What is Turkey soup with yogurt, egg, and lemon?
Turkey soup with yogurt, egg, and lemon is a home-style Turkish soup: pieces of turkey simmer in broth, then a gently tempered mixture of yogurt, egg, and lemon is stirred in to give the soup a silky body and a pleasant tang. Tempering the mixture with hot broth first helps it blend smoothly.
It is usually served hot as a first course or alongside a home-cooked meal, with black pepper or dried mint if desired. Turkey provides protein, while the yogurt-and-egg mixture makes the broth more substantial than a clear soup. For a lighter bowl, keep added fat modest and pair it with salad rather than a large portion of bread.
How Nutritious Is Turkey soup with yogurt, egg, and lemon?
Nutrient density
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.
Satiety score
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.
Is Turkey soup with yogurt, egg, and lemon Processed?
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.
Does Turkey soup with yogurt, egg, and lemon Contain Allergens?
Contains these allergens:
Which Diets Is Turkey soup with yogurt, egg, and lemon Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Turkey soup with yogurt, egg, and lemon Fat Profile
SATURATED
2.28g
MONOUNSATURATED
2.45g
POLYUNSATURATED
1.18g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.