1. Cook chicken breast in the stock in a medium pot and melt butter in another medium pot

2. Add shallot and suet over low heat for 5 minutes, stirring occasionally then add zucchini and cook 5 more minutes.

3. Shred the chicken breast and cool the broth

4. Add broth and parsley and bring to a simmer

5. Cook and cover 15 minutes or until zucchini is tender

6. Place mixture in a food processor fit with a steel blade and puree until smooth

7. Add lemon rind, salt and white pepper

8. Whisk in the yogurt and chicken

9. Chill for 1 to 3 hours