In a few days, we shall start the Christmas and New Year holiday feasting.

SCARY.

So in an attempt to eat a little better prior to all that gluttony, I have been scaling down dinners to smaller portions. But small portions need not have to leave one unsatisfied because I always pack my dishes with loads and loads of flavor.

Take this chicken and potato soup, for example. It is packed with vegetables that are naturally sweet, and thickened, not with cream, but with natural yogurt.

You can eat 2 bowls of this, and tell yourself you had soup for dinner. You. Had. Been. Good. 🙂

Yogurt, having come from milk, contains not just protein but also calcium, vitamin B-12, potassium and magnesium, all of which are needed by our bodies in order to function.

And as you all know, I firmly believe in supporting local farmers. Which is why I use the yogurt from Alvas. It is very important to me that I shorten the time between when a food is produced and the time it reaches me. This means that the food is so much fresher. 

In Singapore, we do not have much locally-produced food, but we do have thick natural yogurt so similar to Greek yogurt that is made daily – which is simply fabulous!

Let me show you how to cook this one-bowl dinner.

Start by sauteing onion in a little vegetable or olive oil to soften.

Add chopped carrots and potato and stir to combine. Let this cook for 3-4 minutes, stirring frequently.

Add thyme leaves. You can also use any other herb that you like.

Pour in chicken (or vegetable) stock and water.

At this point, throw in a couple of bay leaves and bring the mixture to a boil.

Lower the heat to a quick simmer and cook until the vegetables are tender. Use a knife to poke at the vegetables to check for tenderness.

Once the vegetables are tender, turn off the heat and remove the bay leaves.

Squeeze in some roasted garlic. I always have some roasted garlic in my fridge – it is an easy way to load up flavor in so many dishes! See how to roast garlic here.

Season the soup with black pepper and salt. Puree the soup until it reaches your desired consistency. I like a bit of texture in my soup so I leave small chunks here and there.

To serve, ladle the soup into serving bowls and top with shredded chicken, yogurt and loads of black pepper.

Serve with some French baguette.

YUM!

Alvas Natural Yoghurt is available in all Sheng Siong Stores islandwide as well as Mustafa Centre at 200ml($1.20), 500ml ($2.80), 1L ($5.40).

Chicken And Potato Soup With Yogurt

2017-12-20 18:52:16

Serves 4

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Ingredients

1. 2 roasted chicken breasts, skin removed and roughly shredded
2. 1 medium onion, cut into chunks
3. 5 medium carrots, peeled and cut into chunks
4. 2 potatoes, peeled and cut into chunks
5. 7-8 sprigs thyme, stripped
6. 400ml chicken or vegetable stock
7. 100ml water, may need more
8. 2 bay leaves
9. 2 heads roasted garlic
10. Salt, to taste
11. Black pepper, to taste
12. 4 tablespoons Alvas natural yogurt

Instructions

1. Saute onion in a little vegetable or olive oil to soften.
2. Add chopped carrots and potato and stir to combine. Let this cook for 3-4 minutes, stirring frequently.
3. Add thyme leaves. You can also use any other herb that you like.
4. Pour in chicken (or vegetable) stock and water.
5. Throw in a couple of bay leaves and bring the mixture to a boil.
6. Lower the heat to a quick simmer and cook until the vegetables are tender.
7. Turn off the heat and remove the bay leaves.
8. Squeeze in some roasted garlic.
9. Season the soup with black pepper and salt. Puree the soup until it reaches your desired consistency.
10. To serve, ladle the soup into serving bowls and top with shredded chicken, yogurt and loads of black pepper.

By Diana Gale

The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/