Chicken Soup Recipe with Yogurt and Lemon
Shredded chicken, vermicelli, and a smooth yogurt-lemon finish make this soup light, tangy, and warming.
Temper the Yogurt Mixture Gently
Whisk the yogurt, egg yolk, flour, and lemon juice until completely smooth before adding any broth. Mix in 2–3 ladlefuls of hot soup gradually to reduce the temperature difference, then pour the mixture into the pot in a thin stream while stirring. Keep the heat low and avoid a vigorous boil so the yogurt and egg stay smooth. The vermicelli should remain slightly firm because it continues absorbing liquid as the soup rests.
- Yield
- 1 medium pot of yogurt-lemon chicken soup
- Servings
- 6 servings
- Total time
- 1 hr 10 min
- Difficulty
- Medium
- Prep time
- 20 min
- Cook time
- 50 min
Ingredients for Yogurt-Lemon Chicken Soup
FOR THE CHICKEN BROTH
FOR THE SOUP
FOR THE TEMPERING
FOR THE TOPPING
How to Make Yogurt-Lemon Chicken Soup
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01
Boil the chicken
35 minutesPlace the chicken thighs, water, whole onion, bay leaf and salt in a pot. When the liquid comes to a boil, skim the foam from the surface and reduce the heat; simmer gently for about 30–35 minutes, until the chicken is fully cooked.
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02
Strain the broth and shred the chicken
8 minutesRemove the chicken and strain the broth through a fine-mesh strainer into a clean pot. Once the chicken has cooled, remove the bones and skin and shred the meat into small pieces.
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03
Cook the vermicelli
7 minutesReheat the chicken broth. Add the vermicelli and cook over medium-low heat for 6–7 minutes, until it begins to soften. Add the shredded chicken.
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04
Whisk and temper the mixture
5 minutesWhisk the yogurt, egg yolk, flour, and lemon juice until smooth. Slowly add 2–3 ladlefuls of the hot soup to the tempering mixture, whisking after each addition.
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05
Temper the Soup Mixture
5 minutesReduce the heat to low. Slowly pour the tempered mixture into the pot in a thin stream, stirring constantly. Gently heat the soup for 4–5 minutes; do not let it boil vigorously.
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06
Add the Mint Butter and Serve
2 minutesMelt the butter in a small pan, then stir in the mint and red pepper flakes for 10–15 seconds, until fragrant. Drizzle over the soup and serve hot.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Always Temper the Mixture
If the cold yogurt mixture comes into sudden contact with the boiling liquid, its proteins may curdle unevenly.
Best practice: Whisk 2–3 ladlefuls of the hot soup into the tempering mixture.
Do Not Boil Vigorously After Adding
The yogurt and egg yolk may curdle when exposed to a sudden burst of high heat.
Best practice: Heat gently over low heat.
Cook the Chicken Safely
The outside appearance does not guarantee the internal temperature.
Best practice: Measure at least 74°C in the thickest part of the meat.
Common Mistakes
Pouring the Tempering Mixture in All at Once
A sudden temperature change increases the risk of curdling.
Best practice: Temper the mixture, then add it in a thin stream.
Leaving the Flour Lumpy
Small pieces of dough form in the soup.
Best practice: Whisk the yogurt, egg, and flour until completely smooth before adding any soup broth.
Overcooking the Vermicelli
The vermicelli continues to swell and makes the soup heavier as it sits.
Best practice: Before adding the yogurt mixture, leave the vermicelli slightly firm rather than fully cooked.
Why Does This Happen?
Why Does the Yogurt Mixture Curdle?
The proteins in the yogurt and egg can curdle unevenly when exposed to sudden, high heat.
Best practice: Reduce the temperature difference by tempering the mixture.
Why Does the Soup Become Too Thick?
Both the flour and vermicelli bind the liquid, and the vermicelli continues absorbing it as the soup rests.
Best practice: If needed, thin the soup gradually with hot chicken broth.
Why Isn't the Lemon Boiled from the Start?
Prolonged boiling dulls the fresh acidity and may increase the yogurt's exposure to high heat.
Best practice: Use the lemon carefully in the yogurt mixture.
Mayana Tips
Bring the Yogurt Closer to Room Temperature
Very cold yogurt increases the temperature difference.
Best practice: Take the yogurt out 15–20 minutes before preparing the yogurt mixture.
Add the Yogurt Mixture in a Thin Stream
This helps the temperature in the pot change more evenly.
Best practice: Pour with one hand while whisking constantly with the other.
Prepare the Mint Butter at the Last Moment
The mint's delicate aroma fades as it sits.
Best practice: Just before serving, briefly swirl the mint in the butter.
Ingredients & Measurements
Use Full-Fat or Medium-Fat Yogurt
Very low-fat yogurt may produce a thinner, more delicate texture.
Best practice: Choose smooth yogurt with balanced acidity.
Make Stock with Bone-In Thighs
It provides a fuller chicken flavor.
Best practice: Simmer the bone-in thighs briefly, then strain the stock.
Use Flour in Moderation
Too much flour can make the soup as thick as a sauce.
Best practice: 20 g flour is enough for 1.6 liters of chicken stock.
Cooking Techniques
Temper the Mixture
Gradually adding hot liquid to the yogurt mixture acclimates the proteins to the heat.
Best practice: Add 2–3 ladles of hot soup while whisking constantly.
Thicken over Low Heat
A vigorous boil will ruin the smooth texture.
Best practice: Once the yogurt mixture is in the pot, do not let it come to a rolling boil.
Stir Constantly
This distributes the yogurt mixture through the pot and heats it evenly.
Best practice: Continue stirring with a whisk for the first 2–3 minutes.
How to Store and Make Yogurt-Lemon Chicken Soup Ahead
- Serving temperature
Hot
- Best resting time
Let it rest for 5 minutes after removing from the heat.
- Refrigerator storage
Cool within 2 hours and store in a covered container in the refrigerator for 3 days.
- Room-temperature limit
Do not leave it at room temperature for longer than 2 hours.
- Freezing
Freezing is not recommended because the yogurt thickener may separate when thawed.
- Reheating
Reheat over low to medium-low heat, stirring constantly, until it reaches at least 74°C; do not boil for a long time.
- Make-ahead steps
The chicken broth and shredded chicken can be prepared 1 day ahead; add the thickener on the day you serve the soup.
- Serving suggestion
Serve hot with mint butter and lemon, if desired.
Nutrition
1 serving: 1/6 of the recipe; excluding optional serving additions
Calculated per 1/6 of the recipe using the approximate edible meat yield from bone-in thighs, along with the values for yogurt, egg yolk, flour, vermicelli, and butter. Values are approximate calculations.
Frequently Asked Questions About Yogurt-Lemon Chicken Soup
Why does yogurt-seasoned chicken soup curdle?
Cold yogurt mixture can curdle if added directly to boiling soup; temper it first with hot soup.
Is yogurt required in the soup mixture?
Versions made with only egg yolk, flour, and lemon do exist; this recipe is the yogurt-based version.
What should you do if the soup is too thick?
Gradually add hot chicken stock, stirring constantly, to thin the soup.
Can yogurt-seasoned chicken soup be frozen?
Because the yogurt-based mixture may separate when thawed, it is better to eat it fresh rather than freeze it.
How can you reheat chicken soup without it curdling?
Stir constantly over low to medium heat, and do not let it boil for a long time once it reaches a safe temperature.
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