Creamy Chicken Yogurt Soup

Ingredients

• Olive oil

  Salad or cooking

  2 ⅔ tbsp or 36g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Onions

  Raw

  2 large or 300g

• Carrots

  Raw

  3 medium or 183g

• Thyme

  Fresh

  1 tbsp or 2g

• Chicken broth bouillon

  Dry, cubes

  2 cube or 8g

• Mushrooms

  Oyster, raw

  2 ¼ cup sliced or 194g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemon juice

  Raw

  2 tsp or 10g

Directions

1. Heat 2 tbsp of the oil in a pan over medium-high heat. Add chicken to the pan and cook for 5-7 minutes per side or until chicken is cooked through and no longer pink. Let rest 5 minutes before chopping into bite sized pieces.
2. Heat remaining oil in a large heavy-based pan. Add onions, carrots, and thyme, then gently fry for 15 minutes. Stir in stock, bring to a boil, cover, then simmer for 10 minutes.
3. Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, mushrooms and seasoning, then simmer for 5 minutes until hot through.
4. Mix the yogurt, garlic, and lemon juic; swirl into the soup in bowls, and then serve. Enjoy!

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