NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chicken breast

2 cup Broccoli florets

1 medium Potato

0.5 cup Greek yogurt

0.25 tbsp Extra virgin olive oil

1 cup Chicken broth

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and diced potato with the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 20-25 minutes until the broccoli edges are charred and the potatoes are fork-tender.

• 4

  While vegetables roast, sauté the diced onion and minced garlic in a large pot over medium heat until translucent.

• 5

  Pour the chicken broth into the pot and bring to a gentle simmer.

• 6

  Add the roasted broccoli and potatoes to the pot, reserving a few florets for garnish if desired.

• 7

  Use an immersion blender to partially blend the soup until it reaches your desired level of creaminess.

• 8

  Stir in the cooked shredded chicken breast and smoked paprika, heating through for 2 minutes.

• 9

  Remove the pot from the heat and fold in the Greek yogurt until completely smooth and incorporated.

• 10

  Ladle into a bowl and enjoy immediately while hot.