4 Servings 45 min Cook
2 2/3 Tbsp Olive Oil
4 Breast, bone and skin removed Chicken Breast
2 Large Onions
3 Medium Carrots
1 Tbsp Thyme
2 Cube Chicken Broth Bouillon
2 1/4 Cup sliced Mushrooms
1/2 Cup Greek Yogurt
1 Cloves, minced Garlic
2 Tsp Lemon Juice
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.
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.
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.
Mix the yogurt, garlic, and lemon juic; swirl into the soup in bowls, and then serve.