NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

3 oz Chicken breast

2 slices Center-cut bacon

1 cup Chicken bone broth

0.25 cup Plain Greek yogurt

0.25 cup Yellow onion

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  In a medium pot over medium heat, cook the bacon slices until they reach a perfect crispiness, then remove and crumble once cooled.

• 2

  In the same pot, add the olive oil and sauté the diced yellow onion and minced garlic until the onions are translucent and fragrant.

• 3

  Add the diced chicken breast and cubed Yukon Gold potato to the pot, stirring to lightly brown the chicken for about 3 minutes.

• 4

  Pour in the chicken bone broth, sea salt, and black pepper, bringing the mixture to a gentle boil before reducing heat to low.

• 5

  Cover and simmer for 15-20 minutes until the potatoes are fork-tender and the chicken is fully cooked through.

• 6

  Remove from heat and let the soup cool for two minutes before stirring in the plain Greek yogurt to create a rich, creamy base without the need for heavy cream.

• 7

  Serve the soup in a bowl topped with the crumbled bacon and freshly chopped chives for a bright finish.