NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 Celery Stalk

0.5 small Onion

1 cup Cauliflower Florets

1.5 cups Low-Sodium Chicken Broth

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1/4 cup Cooked Quinoa

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

• 1

  Begin by dicing the carrot, celery, and onion into small, uniform pieces. Break the cauliflower into florets and mince the garlic.

• 2

  Heat olive oil in a large pot over medium heat. Add the minced garlic and diced onion, and sauté until translucent and fragrant.

• 3

  Add the chopped carrot and celery, and cook for another 3-4 minutes until slightly softened.

• 4

  Cube the chicken breast into bite-sized pieces and add to the pot. Sauté until the chicken is lightly browned on all sides.

• 5

  Pour in the low-sodium chicken broth and add the cauliflower florets and cooked quinoa. Stir in the dried thyme, and season with salt and pepper.

• 6

  Bring the soup to a gentle simmer, and let it cook for 10-12 minutes, or until the chicken is fully cooked and vegetables are tender.

• 7

  Reduce the heat to low and stir in the plain nonfat Greek yogurt to create a creamy texture. Allow the soup to warm through—do not boil after adding the yogurt to prevent curdling.

• 8

  Taste and adjust seasonings as needed before serving.