Turkey Vermicelli Yogurt Soup Calories

Temper the yogurt before adding it: whisk in warm broth a little at a time, then pour the mixture into the soup while stirring. Keep the heat low and avoid bringing the soup to a hard boil after adding the yogurt.

Turkey vermicelli yogurt soup typically contains turkey, vermicelli, yogurt, broth or water, and dried mint. Some recipes add egg and flour to the yogurt mixture to thicken it and help give the soup a smooth texture.

Yes, chicken works as a substitute for turkey in turkey vermicelli yogurt soup. Cook and shred the chicken first, then add it near the end so it stays tender while the vermicelli finishes cooking.

Short vermicelli, including orzo-style pasta, works well in turkey vermicelli yogurt soup. Fine vermicelli cooks faster, so add it later and watch the texture to keep it from becoming overly soft.

Turkey vermicelli yogurt soup is a variation of Turkish yayla soup, not a single fixed traditional recipe. Yayla soup is commonly made with yogurt, rice, and mint; this version adds turkey and uses vermicelli instead of, or alongside, rice.

Yes, you can make turkey vermicelli yogurt soup without egg. Whisk a little flour into the yogurt if you want a thicker broth, then temper the mixture with warm soup liquid before adding it to the pot.

A crisp salad, crusty bread, or vegetables make good accompaniments to turkey vermicelli yogurt soup. A squeeze of lemon or a little dried mint on top also complements the creamy, tangy broth.

Turkey vermicelli yogurt soup keeps for about 3 days in a covered container in the refrigerator. Chill leftovers promptly, then reheat gently while stirring; add a splash of broth or water if the vermicelli has thickened the soup.

Yes, but freezing may change the texture: the yogurt broth can separate and the vermicelli can turn soft after thawing. Freeze it in portions, thaw it in the refrigerator, and stir well while reheating gently.