Chicken & mushroom soup with dill yo­ghurt

New Zealand Woman’s Weekly - - FOOD EXTRA -

SERVES 4

1 tbsp olive oil

600g lean chicken

ten­der­loins, chopped

150g leek (white part only),

thinly sliced

150g carrot, finely chopped

2 gar­lic cloves, crushed

500g mixed mush­rooms (field,

but­ton, Swiss brown), sliced

3 sprigs thyme

1 litre salt-re­duced

veg­etable stock 100g kale leaves, torn into

3cm pieces

Freshly ground black pep­per,

to sea­son

80g pine nuts, toasted

DILL YO­GHURT

100g Greek-style

nat­u­ral yo­ghurt

¼ cup fresh dill, plus ex­tra,

to serve

2 tsp lemon zest, finely grated

½ tsp sweet pa­prika

1 For the dill yo­ghurt, com­bine all the in­gre­di­ents in a small bowl. Sea­son to taste with freshly ground black pep­per. Chill un­til re­quired.

2 Heat the olive oil in a large saucepan over high heat. Add the chicken, leek, carrot and crushed gar­lic. Cook, stir­ring, for 3 min­utes. Add the mush­rooms and thyme. Cook, stir­ring, for 2 min­utes. 3 Pour in the stock and cook, par­tially cov­ered and stir­ring oc­ca­sion­ally, for 10 min­utes or un­til the veg­eta­bles are ten­der and the chicken is cooked through.

4 Re­move the pan from the heat and stir through the kale un­til the leaves wilt. Sea­son to taste with the black pep­per.

5 Di­vide the soup among four serv­ing bowls. Serve topped with the dill yo­ghurt, pine nuts and ex­tra dill.

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