Creamy Chicken Yogurt Soup

Ingredients

• Olive oil

  Salad or cooking

  2 ½ tbsp or 34g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Onions

  Raw

  2 large or 300g

• Carrots

  Raw

  3 medium or 183g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Chicken broth bouillon

  Dry, cubes

  2 cube or 8g

• Mushrooms

  White, raw

  2 ¼ cup, pieces or slices or 158g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemon juice

  Raw

  2 tsp or 10g

Directions

1. Heat 2 tbsp of olive oil in a pan over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until cooked through and no longer pink. Let rest for 5 minutes before chopping into bite-sized pieces.
2. In a large heavy-based pan, heat the remaining olive oil. Add onions, carrots, and thyme, and gently fry for 15 minutes.
3. Add 4 cups of water and the chicken stock bouillon to the pan. Bring to a boil, cover, and simmer for 10 minutes.
4. Add the chicken to the pan. Remove half of the soup mixture and purée with a stick blender. Return the puréed soup to the pan.
5. Stir in the mushrooms and season with salt and pepper to taste. Simmer for 5 minutes, or until heated through.
6. In a small bowl, mix the yogurt, garlic, and lemon juice. Swirl a spoonful of the yogurt mixture into each bowl of soup before serving.