Chicken Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  1 ½ medium or 92g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Chicken stock

  Soup, home-prepared

  1 ½ cup or 360g

• Mushrooms

  White, raw

  1 ¼ cup, pieces or slices or 88g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Nonfat greek yogurt

  Nonfat, plain

  ¼ cup or 60g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Lemon juice

  Raw

  ⅜ tbsp or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

Directions

1. Spray a pan with non-stick spray and cook the chicken for 8-10 minutes per side or until cooked through. Let it rest for 5 minutes before cutting into bite-sized pieces.
2. Heat the olive oil in a large pan over medium heat. Add the onions, carrots, and thyme, then gently fry for 15 minutes.
3. Stir in the chicken stock, bring to a boil, cover, then simmer for 10 minutes.
4. Remove half the mixture and purée with a stick blender. Return it to the pan with the rest of the soup, mushrooms, salt, and pepper. Add the chicken, then simmer for 5 minutes until heated through.
5. Mix the yogurt, garlic, and lemon juice, then swirl into the soup in bowls before serving.