Laban Immo - Lebanese Yogurt Soup

Ingredients

• 500g (2 cups) boneless chicken breast, cubed 500g (2 cups) boneless chicken breast, cubed
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 500g (2 cups) plain yogurt 500g (2 cups) plain yogurt
• 2 eggs 2 eggs
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon dried mint 1 teaspoon dried mint
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed chicken breast to the pot and cook until it turns white and is no longer pink in the center.
3. 3.
   Pour in the chicken broth and bring it to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the chicken is cooked through.
4. 4.
   In a separate bowl, whisk together the yogurt, eggs, and cornstarch until well combined.
5. 5.
   Slowly pour the yogurt mixture into the pot while stirring continuously to prevent curdling.
6. 6.
   Add the dried mint, dried parsley, salt, and pepper to the soup. Stir well and let it simmer for another 5 minutes to allow the flavors to meld together.
7. 7.
   Remove the pot from the heat and let the soup cool slightly before serving.
8. 8.
   Ladle the Laban Immo into bowls and garnish with a sprinkle of dried mint or fresh herbs if desired.

Treat your ingredients with care...

• Yogurt — Use plain yogurt with no added flavors or sweeteners for the best results. Greek yogurt can also be used for a thicker consistency.
• Chicken — Opt for boneless chicken breast for easy and quick cooking. You can also use bone-in chicken for added flavor, but adjust the cooking time accordingly.

Tips & Tricks

• To prevent curdling, make sure to slowly pour the yogurt mixture into the soup while stirring continuously.
• Adjust the consistency of the soup by adding more or less chicken broth according to your preference.
• For a more vibrant flavor, garnish the Laban Immo with a drizzle of olive oil and a sprinkle of sumac before serving.
• Serve the soup warm, but not boiling hot, to fully enjoy its flavors.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Laban Immo is best served as a light lunch or dinner. Pair it with warm pita bread or Lebanese flatbread for a complete meal. It can also be served as an appetizer or part of a mezze spread.

Presentation advice

When serving Laban Immo, garnish each bowl with a sprinkle of dried mint or fresh herbs like parsley or cilantro. The vibrant green color adds a pop of freshness to the creamy white soup.