NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 medium Yukon gold potato

1 cup Leeks

0.5 tbsp Extra virgin olive oil

1 cup Chicken bone broth

0.25 cup Plain Greek yogurt

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

  Preheat oven to 400°F and toss diced potatoes and sliced leeks with olive oil, salt, and pepper on a baking sheet.

• 2

  Roast the vegetables for 20 minutes until the potatoes are tender and the leeks are slightly caramelized.

• 3

  While vegetables roast, poach the chicken breast in water until cooked through, then shred it finely.

• 4

  Transfer roasted vegetables to a pot with bone broth and minced garlic, simmering for 5 minutes to meld flavors.

• 5

  Use an immersion blender to puree the soup until smooth, then stir in the Greek yogurt and shredded chicken.

• 6

  Garnish with fresh chives and serve warm.