Tarragon Chicken Soup

Ingredients

• 500 g Chicken breast cut in chunks
• 2 pcs Carrots, cut in 2 cm pieces
• 2 pcs Celery stalk, sliced
• 1 tbsp Small onion, finely chopped
• 2 clove Garlic, chopped
• 2 tbsp Oilve oil
• 1 l Chicken stock, low sodium
• 120 ml Low-fat plain Greek yogurt
• 10 g Salt and freshly ground black pepper to taste
• 10 g Parsley, fresh, chopped, for servingr
• 200 g Green peas
• 200 g Button mushroom

Method

1. Heat olive oil in a large pot over medium heat.
2. Sauté the finely chopped onion until translucent, about 5 minutes.
3. Add minced garlic and cook for another minute.
4. Add diced chicken breast, carrots, and celery. Sauté for 5-7 minutes until chicken starts to brown.
5. Pour in low-sodium chicken broth.
6. Add dried tarragon.
7. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken and vegetables are tender.
8. Remove from heat and stir in Greek yogurt.
9. Season with salt and pepper, serve garnished with fresh parsley.