Chicken Soup with Vegetables and Rye Toast

Name: Chicken Soup with Vegetables and Rye Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 15 ml Olive oil; 2 pcs Onion; 3 pcs Carrot; 15 ml Thyme (fresh or dried); 1.4 l Chicken broth; 300 g Cooked chicken meat, skinless; 200 g Frozen green peas; 45 ml Greek yogurt; 1 pcs Garlic; 1 dash Lemon juice; 1 to taste Salt and pepper; 232 g Rye bread

A comforting and healthy chicken soup served with a side of toasted rye bread.

Total: 40 min
Servings: 4
Difficulty: Medium

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Ingredients

for 4 servings

Olive oil15 ml
Onion2 pcs
Carrot3 pcs
Thyme (fresh or dried)15 ml
Chicken broth1.4 l
Cooked chicken meat, skinless300 g
Frozen green peas200 g
Greek yogurt45 ml
Garlic1 pcs
Lemon juice1 dash
Salt and pepper1 to taste
Rye bread232 g

Method

5 steps

Sauté the onion, carrots, and thyme in olive oil for about 15 minutes.
Add the chicken broth and simmer covered for 10 minutes.
Add the chicken and peas. Blend half of the soup and return it to the pot.
Heat for another 5 minutes.
Serve with a mixture of yogurt, garlic, and lemon juice, accompanied by toasted rye bread.