Chicken Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  2 large or 300g

• Carrots

  Raw

  3 medium or 183g

• Thyme

  Fresh

  1 tbsp or 2g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Mushrooms

  Oyster, raw

  2 ⅓ cup sliced or 200g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemon juice

  Raw

  ⅔ tbsp or 10g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

Directions

1. Spray a pan with non-stick spray and cook chicken for 8-10 minutes per side or until cooked through, no longer pink, and the juices run clear. Let rest 5 minutes before cutting into bite sized pieces.
2. Heat oil in a large heavy-based pan over medium heat. 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. Remove half the mixture, then purée with a stick blender (or in a regular blender). Tip back into the pan with the rest of the soup, mushrooms and salt and pepper, to taste. Add the chicken, then simmer for 5 minutes until heated through.
4. Mix in the yogurt, garlic, and lemon juice, swirl into the soup in bowls, then serve.

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