Cold Yogurt Soup Recipe


MethodMain Ingredient


 Finely chopped cooked chicken1 Cup (16 tbs)
 Lemon juice1 Teaspoon
 Minced dill weed/1/4 teaspoon dried dill weed3⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Garlic powder1⁄8 Teaspoon
 White pepper1 Pinch
 Plain yogurt2 Cup (32 tbs)
 Cucumber1 Small, seeded and diced
 Chopped celery1⁄3 Cup (5.33 tbs)
 Thinly sliced green onions3 Tablespoon
 Fresh dill sprigs4

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 mg

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


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.