NUTRITION

SERVINGS

INGREDIENTS

3 oz shredded Chicken Breast

1 medium Red Potato (200g)

1/2 cup Nonfat Greek Yogurt

2 cups Low Sodium Chicken Broth

1 medium Onion

3 cloves Roasted Garlic

1 tbsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Thyme

PREPARATION

• 1

  Preheat your oven to 400°F. Drizzle olive oil over the unpeeled garlic cloves, wrap them in foil, and roast for about 30-35 minutes until soft and caramelized.

• 2

  Dice the red potato and chop the onion into small pieces.

• 3

  In a large pot, heat a small drizzle of olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.

• 4

  Add the diced potatoes and roasted garlic (squeeze the softened garlic out of its skin) to the pot. Stir in the dried thyme, salt, and pepper.

• 5

  Pour in the low sodium chicken broth, bring the mixture to a simmer, and cook until the potatoes are tender, approximately 15-20 minutes.

• 6

  Once the potatoes are soft, use an immersion blender to partially blend the soup, leaving some chunks for texture.

• 7

  Stir in the shredded chicken breast and nonfat Greek yogurt. Allow the soup to heat through gently; avoid boiling once the yogurt is added to prevent curdling.

• 8

  Taste and adjust seasonings as needed before serving. Enjoy your creamy roasted garlic potato soup warm!