Greek Chicken Lemon Soup
- Chicken thighs 150 g
- Carrot 2 oz
- Onion 1 sm
- Garlic 2 clv
- Mushroom 3 pce
- Vegetable oil 2 tbs
- Chicken bones 200 g
- Chicken stock cube 1 pce
- Water 1 l
- Cauliflower 90 g
- Peas 90 g
- Salt 1 pin
- Lemon juice 4 tbs
- Thick slice of lemon 1 pce
- Greek yoghurt 2 tbs
Start making the soup by chopping the onions and garlic finely. Add them to a large saucepan along with 2 tbs of vegetable oil. Fry them on low heat for 2-3 minutes.
In the meantime thinly slice the mushrooms and carrots. Chop the chicken into bite-sized chunks also.
Add the mushrooms in with the onions. Fry them together for another 2-3 minutes.
Next add in the sliced carrots, chicken bones, chicken stock cubes, lemon juice, lemon slice and the water.
Cook the soup for about 20 minutes. Once the time is up add in the cauliflower, chicken thighs and peas along with some salt.
Combine the Greek yoghurt with 2 tbs of water. Add in one ladle of hot soup and whisk it together lump free then add it back into the soup. Serve it hot with homemade bread.