NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 medium russet potato

1.5 cup cauliflower florets

0.25 cup plain Greek yogurt

1 cup chicken bone broth

0.5 tbsp extra virgin olive oil

1 slice turkey bacon

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

• 2

  Heat the olive oil in a large pot over medium heat and sauté the chicken until fully cooked and lightly browned.

• 3

  Remove the chicken from the pot and set aside; add the chicken bone broth, peeled and diced potato, and cauliflower florets to the same pot.

• 4

  Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes and cauliflower are very soft.

• 5

  Use an immersion blender to blend the vegetables and broth until the soup reaches a smooth, creamy consistency.

• 6

  Stir the cooked chicken and Greek yogurt into the soup, adding the garlic powder and remaining salt and pepper.

• 7

  In a separate small skillet, cook the turkey bacon until crisp, then crumble it into small bits.

• 8

  Ladle the soup into a bowl and garnish with the crumbled turkey bacon and sliced green onions.