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Cold Yogurt Soup

Ingredients
  Finely chopped cooked chicken 1 Cup (16 tbs)
  Lemon juice 1 Teaspoon
  Minced dill weed/1/4 teaspoon dried dill weed 3⁄4 Teaspoon
  Salt 1⁄2 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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Ingredient: 
Chicken

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 493 Calories from Fat 149

% Daily Value*

Total Fat 17 g26.1%

Saturated Fat 9.5 g47.7%

Trans Fat 0 g

Cholesterol 58.8 mg19.6%

Sodium 1224.6 mg51%

Total Carbohydrates 33 g10.9%

Dietary Fiber 3.4 g13.6%

Sugars 25.8 g

Protein 56 g111.1%

Vitamin A 66.3% Vitamin C 61.1%

Calcium 68.5% Iron 21%

*Based on a 2000 Calorie diet

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Cold Yogurt Soup Recipe