Turkish Yogurt Chicken Soup
(Creamy Chicken Soup Without Curdling)
This Turkish yogurt chicken soup is a creamy, comforting, and perfectly smooth soup made with a classic yogurt-based sauce.
The key to this recipe is its silky texture — no curdling, no lumps, just a rich and satisfying bowl of homemade soup.
It’s light yet filling, making it perfect for any time of the year.
Ingredients
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1 liter chicken broth
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500 ml water
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Salt
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Black pepper
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Fresh parsley
For the yogurt mixture:
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3 tablespoons yogurt
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1 egg yolk
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2 heaping tablespoons flour
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Juice of 1/2 lemon
👩🍳 How to Make Yogurt Chicken Soup
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Bring the chicken broth and water to a boil.
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In a separate bowl, whisk yogurt, egg yolk, flour, and lemon juice until smooth.
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Slowly add one ladle of hot soup into the mixture while whisking to temper it.
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Pour the mixture back into the pot in a thin stream, stirring constantly.
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Add salt and black pepper.
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Simmer for about 10 minutes.
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Add finely chopped parsley just before turning off the heat.
Serve hot.
🔥 Tips for Best Results
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Always temper the yogurt mixture
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Stir continuously to prevent curdling
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Don’t boil too aggressively after adding yogurt
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Use fresh lemon juice for best flavor
Variations
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Add shredded chicken
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Use rice for a thicker soup
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Add garlic for extra flavor
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Make it lighter by reducing flour
Storage
Store in the refrigerator for up to 2 days.
Reheat gently while stirring.
Why You’ll Love This Recipe
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Smooth and creamy texture
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No curdling method
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Easy to prepare
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Comforting and light
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Perfect for any season