NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium russet potato

1 cup leeks

1.5 cup chicken bone broth

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  In a large pot, heat the extra virgin olive oil over medium heat.

• 2

  Add the sliced leeks and minced garlic, sautéing until they are soft and fragrant.

• 3

  Stir in the diced russet potato and the chicken breast, then pour in the chicken bone broth.

• 4

  Bring the mixture to a boil, then reduce heat and simmer for 18 minutes until the chicken is cooked through and the potatoes are tender.

• 5

  Remove the chicken breast from the pot, shred it using two forks, and set it aside temporarily.

• 6

  Use an immersion blender to partially blend the soup, creating a creamy base while keeping some potato chunks for texture.

• 7

  Return the shredded chicken to the pot, add the fresh thyme, sea salt, and black pepper, and stir while heating for 2 minutes before serving.