One sip of this soup and I went hmmm….and after I finished the bowl, I was licking my lips…
Lately, after a few cooking triumphs, my husband has developed a love for cooking. The truth is he always had the desire for cooking. It was I who always dominated the kitchen and never gave him a chance to experiment in the kitchen. I wanted to be in control of the kitchen. As years went by, my attitude made him loose interest in cooking. It was recently that I realized I was totally wrong and I tried hard to change my attitude. I finally let him cook.
After a few trials, his cooking skills improved drastically and I had fallen head over heels for his food. I had already posted three of his recipes on my website. To encourage and support my husband’s cooking I have started a new tag called “Hubby’s Corner“. I cannot describe in words how much I am proud of him.
Here is yet another dish made by him. Of all the dishes he has made, this is my favorite and I have asked him to make this quite often.
This soup is creamy and loaded with flavor. It has chicken, yogurt and vegetables. He also added cream of chicken to make it thick and enhance the flavor.
He is not a big fan of taking pictures of the preparation steps, so here is the recipe without the visuals.
Chicken Yogurt Soup:
Ingredients
- Chicken, boneless breast, cubed- 1 pound
- Carrot, cubed-1
- Onion, diced, medium-2
- Green pepper, cubed-1
- Tomato, cubed-1
- Ginger, minced- 1 1/2 teaspoon
- Garlic, minced- 1 1/2 teaspoon
- Olive oil- 1tbsp
- Basil leaves (optional)- 2 leaves
- Yogurt, fat free- 2 cups
- Skim milk- 1/2 cup
- Coconut milk-1/2 cup
- Cream of Chicken, less sodium- 10 oz can
- Salt- to taste.
Instruction
- Cook the cubed chicken in a large pan covered with the lid till the chicken is well cooked.
- Heat a non-stick cooking pan over medium heat, add olive oil.
- Add minced ginger and garlic, saute till aromatic.
- Add the other veggies: carrot, onions, green pepper, tomato along with basil leaves.
- Sauté the veggies till it turns tender.
- Keep the half of the sautéed veggies aside.
- Use a food processor to purée the other half of sautéed veggies along with yogurt, skim milk and coconut milk to smooth constituency.
- Add the cream of chicken over the cooked chicken and let come to a boil.
- Add the reserved sauteed veggies to the chicken and combine well.
- Now add the pureed veggies to the chicken, combine well.
- Cream of chicken already has salt in it, so taste the soup and add salt only if needed.
- Let the soup come to a boil, stirring frequently.
- Remove the pan from the stove and serve the soup in bowls.
Tips:
- If you don’t have cream of chicken, use 1/2 cup of chicken stock.
- 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.
- Cook the cubed chicken in a large pan covered with the lid till the chicken is well cooked.
- Heat a non-stick cooking pan over medium heat, add olive oil.
- Add minced ginger and garlic, saute till aromatic.
- Add the other veggies: carrot, onions, green pepper, tomato along with basil leaves.
- Sauté the veggies till it turns tender.
- Keep the half of the sautéed veggies aside.
- Use a food processor to purée the other half of sautéed veggies along with yogurt, skim milk and coconut milk to smooth constituency.
- Add the cream of chicken over the cooked chicken and let come to a boil.
- Add the reserved sauteed veggies to the chicken and combine well.
- Now add the pureed veggies to the chicken, combine well.
- Cream of chicken already has salt in it, so taste the soup and add salt only if needed.
- Let the soup come to a boil, stirring frequently.
- Remove the pan from the stove and serve the soup in bowls.
