Cold Yogurt Soup
|Finely chopped cooked chicken||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Minced dill weed/1/4 teaspoon dried dill weed||3⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|White pepper||1 Pinch|
|Plain yogurt||2 Cup (32 tbs)|
|Cucumber||1 Small, seeded and diced|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Thinly sliced green onions||3 Tablespoon|
|Fresh dill sprigs||4|
1. Place chicken, lemon juice, dill, salt, garlic powder and pepper in small bowl; toss lightly. Cover and refrigerate 30 minutes.
2. Place yogurt in medium bowl. Stir with fork or whisk until smooth and creamy. Stir chicken mixture, cucumber, celery, and onion into yogurt. Pour soup into serving bowls; garnish with fresh dill.