NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup Roma tomatoes

0.5 cup yellow onion

3 clove garlic

1 tbsp olive oil

1 cup chicken bone broth

0.25 cup fresh basil

2 tbsp non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Halve the Roma tomatoes and roughly chop the onion, then place them on the baking sheet along with the whole garlic cloves.

• 3

  Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables for 25-30 minutes until the tomatoes are blistered and the onions are caramelized.

• 5

  While the vegetables roast, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it finely with two forks.

• 6

  Transfer the roasted tomatoes, onions, and garlic into a high-speed blender, ensuring you include all the juices from the pan.

• 7

  Add the chicken bone broth and fresh basil to the blender, then process on high until the mixture is completely smooth and velvety.

• 8

  Pour the soup into a medium pot over low heat and stir in the Greek yogurt until fully incorporated and creamy.

• 9

  Fold the shredded chicken into the soup and simmer for 2 minutes to heat through before serving.