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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Turkish Yogurt Soup

Turkish Yogurt Soup

Recipe created by Amy Sherman


  • 6 1/2 cups chicken broth
  • 1/2 cup long grain rice
  • 2 egg yolks
  • 2 cups Dannon® All Natural Plain Yogurt
  • 2 Tbsp. all purpose flour
  • 2 Tbsp. unsalted butter
  • 1/3 cup fresh mint, roughly chopped
  • 1 tsp. red chili flakes or paprika


  1. Put the chicken broth in a large pot, and bring to a boil. Add the rice, simmer gently for about 20 minutes, or until the rice is cooked.
  2. In a mixing bowl, whisk together the egg yolks with the Dannon® All Natural Plain Yogurt. When combined, whisk in the flour until smooth. Gradually pour the yogurt mixture into the soup, stirring constantly. Heat over low heat for a minute, but do not boil. Remove from heat promptly.
  3. Meanwhile, melt the butter in a small pan, stir in the chopped mint leaves and red chili flakes or paprika, and cook until sizzling. Pour seasonings into the hot soup, stir and serve immediately.


4 servings