NUTRITION

SERVINGS

INGREDIENTS

1 medium Baked Potato (~150g)

3 ounces Shredded Chicken Breast (~85g)

1/2 cup Nonfat Greek Yogurt (~115g)

2 cups Low Sodium Chicken Broth (~480ml)

1/2 cup Low-Fat Milk (~120g)

1 medium Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

1 tablespoon Fresh Chives

PREPARATION

• 1

  Preheat your oven to 400°F. Wash the baked potato and poke several holes in it with a fork. Bake until soft, about 45-60 minutes. Alternatively, you can use a pre-baked potato to save time.

• 2

  While the potato is baking, heat the olive oil in a medium pot over medium heat. Add the diced yellow onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

• 3

  Shred the baked chicken breast if not already pre-cooked, and set aside.

• 4

  Once the potato is soft, let it cool slightly, peel if desired, and dice into small cubes.

• 5

  Add the diced potato to the pot with the onions and garlic. Pour in the low sodium chicken broth and low-fat milk, stirring to combine.

• 6

  Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld.

• 7

  Stir in the shredded chicken breast and nonfat Greek yogurt. Warm the soup gently without boiling to prevent curdling.

• 8

  Season with salt and pepper to taste. Garnish with chopped fresh chives before serving.