NUTRITION

SERVINGS

INGREDIENTS

3 ounces Chicken Breast

1 medium Baked Potato

1/2 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 cup Chicken Broth

1/4 cup diced Onion

1 Garlic Clove

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the potato, prick with a fork, and bake until tender, about 45-60 minutes. Once baked, allow to cool slightly, then scoop out the flesh and set aside.

• 2

  Meanwhile, heat the olive oil in a medium pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.

• 3

  Dice the chicken breast into bite-sized pieces and add to the pot. Sauté for about 4-5 minutes until lightly browned.

• 4

  Add the chicken broth to the pot, stirring in the baked potato flesh. Allow the mixture to come to a gentle simmer for 5 minutes, blending the flavors.

• 5

  Stir in the low-fat milk and nonfat Greek yogurt to create a creamy consistency. Season with salt and black pepper to taste. Simmer for an additional 2-3 minutes without boiling to avoid curdling.

• 6

  Using an immersion blender, blend part of the soup directly in the pot for a creamier texture, leaving some chunks for heartiness. Alternatively, transfer half of the soup to a blender, then return it to the pot.

• 7

  Taste and adjust seasoning if needed, then serve hot.