Chicken Yogurt Soup
  • Chicken, boneless breast, cubed- 1 pound
  • Carrot, cubed-1
  • Onion, diced, medium-2
  • Green pepper, cubed-1
  • Tomato, cubed-1
  • Ginger, minced- 1½ teaspoon
  • Garlic, minced- 1½ teaspoon
  • Olive oil- 1tbsp
  • Basil leaves (optional)- 2 leaves
  • Yogurt, fat free- 2 cups
  • Skim milk- ½ cup
  • Coconut milk-1/2 cup
  • Cream of Chicken, less sodium- 10 oz can
  • Salt- to taste.
  1. Cook the cubed chicken in a large pan covered with the lid till the chicken is well cooked.
  2. Heat a non-stick cooking pan over medium heat, add olive oil.
  3. Add minced ginger and garlic, saute till aromatic.
  4. Add the other veggies: carrot, onions, green pepper, tomato along with basil leaves.
  5. Sauté the veggies till it turns tender.
  6. Keep the half of the sautéed veggies aside.
  7. Use a food processor to purée the other half of sautéed veggies along with yogurt, skim milk and coconut milk to smooth constituency.
  8. Add the cream of chicken over the cooked chicken and let come to a boil.
  9. Add the reserved sauteed veggies to the chicken and combine well.
  10. Now add the pureed veggies to the chicken, combine well.
  11. Cream of chicken already has salt in it, so taste the soup and add salt only if needed.
  12. Let the soup come to a boil, stirring frequently.
  13. Remove the pan from the stove and serve the soup in bowls.
If you don't have cream of chicken, use ½ cup of chicken stock.
Recipe by Cooking with Thas at