Ingredients | Serves 4

Olive oil (enough to cover the base of the pan)

4 skin on chicken thighs (remove bone)

Pinch fresh thyme stems

1 Onion, finely chopped

5 large Garlic cloves

1 Courgette, diced

1.5L Chicken stock 

130g orzo

1 cup tender-stem broccoli

1 cup frozen peas

10g Fresh mint

Salt and pepper to taste

Juice and peels from 1 lemon 

150g Greek- yoghurt (room temp!)

Method:

1. Season the chicken thighs with salt and pepper on both sides. Place a wide saucepan on a medium heat and add olive oil. When the oil is translucent add the chicken thighs, skin side down. When the skin is golden (shouldn’t burn otherwise the pan is too hot) turn around, reduce the heat slightly. Add a scattering of fresh thyme and some lemon peels. Cook for about 10 minutes until chicken is cooked through. Remove from the pan and place on a plate lined with kitchen towel. Leave the thyme and lemon in the pan. 

2. In the same pan, add the onion. Cover with the lid and cook until golden. 

3. Stir in the courgettes with a pinch of salt and cook for about 5 minutes, stirring occasionally until softened. 

4. Pour in the chicken stock, return the lid and bring to a simmer. Leave on a steady simmer for about 4 minutes. 

5. Add a generous amount of salt and pepper and then add the orzo followed by the broccoli and peas. Reduce the heat, add the lemon juice and mint and cook until the orzo is al dente. Remove from the heat. 

6. Ladle some soup into a bowl and once cooled slightly add the yoghurt. Stir until smooth and then carefully ladle a bit more soup into the yoghurt to bring it temp. Once it's warm pour into the soup whilst stirring (skip this step if you want some for leftovers and just add the yoghurt to your bowl instead). Serve with the sliced chicken, a crack of black pepper and a drizzle of olive oil.