Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup plain Greek yogurt
  • 1 large egg yolk
  • 2 tbsp fresh lemon juice
  • 2 tbsp all-purpose flour

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery, cooking until the onions are translucent and the carrots have softened slightly (about 5–7 minutes). Stir in the minced garlic and cook for 1 minute until the aroma is pungent and nutty.
  2. Add the cubed chicken breast, oregano, salt, and pepper. Sauté just until the chicken loses its raw pink hue. Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and simmer for 10–12 minutes until the chicken is opaque and tender.
  3. While the soup simmers, whisk the Greek yogurt, egg yolk, lemon juice, and flour in a separate bowl until smooth.
  4. Slowly ladle 1 cup of the hot broth into the yogurt mixture, whisking constantly to warm it up (tempering).
  5. Slowly pour the tempered mixture back into the main pot, stirring continuously. Heat for 2-3 minutes on low—do not let it reach a rolling boil—until the soup thickens and looks velvety.