Yogurt Lemon Chicken Soup
Sauté chopped 1 onion, 2-3 carrots and 2-3 celery with 1/4 stick of butter.
1
Season with salt and freshly ground black pepper.
2
Add chicken breast and cover with water or broth.
3
Cover and let it simmer for 30 minutes on medium heat.
4
Remove chicken breast from the pan and shred.
5
Add shreded chicken back into the soup.
6
On a bowl mix 2 tbsp of yogurt, 1 egg, and juice if 1 lemon.
7
Add some soup liquid to temper the yogurt mixture.
8
Add the yogurt/egg mixture slowly into the soup.
9
Add baby spinach in the end. Combine!
10
Serve immediately with more black pepper and fresh parsley.
11
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