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Chicken soup with mushrooms

The special thing about this soup with chicken and mushrooms is that fresh Skyr is stirred in at the end. This gives the soup a wonderfully creamy, slightly sour consistency - very tasty and very filling, by the way.


Ingredients for 4 servings

400 g mushrooms
1 large onion
1 Tbsp rapeseed oil
1 tsp dried thyme
500 g vegetable broth
300 g chicken breast
1 Tbsp rapeseed oil
50 g mini tomatoes
250 g pure Skyr
1/2 tsp salt
1 pinch of pepper

fresh thyme


Preparation

Wash, clean and quarter the mushrooms. Peel the onion and chop it finely.

Heat the oil in a large pot and fry the mushrooms and onions with the dried thyme.

Remove half of the mushrooms and puree them in the blender.

Then add the vegetable broth back to the pot and simmer over low heat.

Meanwhile, fry the chicken on both sides in a pan with a little oil.

Then remove from the pan and cut into small pieces.

Wash and quarter the tomatoes.

Add the chopped chicken and tomato pieces to the soup and simmer for another 5 minutes.

Remove the pot from the oven.

Stir in the skyr, season with salt and pepper and serve with the fresh thyme.

[Translated from here.]