NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 lb roma tomatoes

1 medium yellow onion

4 cloves garlic

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 cup chicken bone broth

0.25 cup fresh basil

0.25 cup plain greek yogurt

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Halve the Roma tomatoes and peel the onion, cutting it into thick wedges.

• 3

  Place the tomatoes, onion wedges, and whole garlic cloves onto the baking sheet.

• 4

  Drizzle the vegetables with olive oil and season evenly with sea salt, black pepper, and dried oregano.

• 5

  Roast the vegetables for 30 to 35 minutes until they are soft and slightly charred around the edges.

• 6

  While the vegetables are roasting, cook the chicken breast in a skillet or poach it in water until it reaches an internal temperature of 165°F, then shred it with two forks.

• 7

  Transfer the roasted tomatoes, onions, and garlic (including any juices from the pan) into a high-speed blender.

• 8

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

• 9

  Pour the blended soup into a medium pot over low heat, then stir in the shredded chicken and plain Greek yogurt.

• 10

  Gently stir the soup until it is heated through and the yogurt is fully incorporated, then serve immediately.