• 2 skinless chicken fillets, cut into bite-sized pieces
• 2 large carrots, sliced
• 4 small zucchinis, sliced
• 1/2 bunch celery
• 1 red pepper, diced
• 1 onion, finely chopped
• 1 tomato
• 40 g manestra (small pasta)
• 4 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper
• 4 tablespoons yogurt

Take a large pot and add the olive oil and onion over medium heat. Once the onion softens and turns lightly golden, add the chicken and sauté lightly. Deglaze with the lemon juice, then add the vegetables and cover with water.

When the vegetables are tender, add the manestra, salt, and pepper, and cook for another 15 minutes. Your soup is ready!

For extra flavor and probiotics, serve by adding a spoonful of yogurt to each bowl.