YOUR SOLIN GENERATED RECIPE
Simmered vine-ripened tomatoes and aromatic basil blended into a velvety soup, enriched with tender shredded chicken for a satisfying and protein-packed meal.
INGREDIENTS
1 tsp Extra virgin olive oil
0.5 cup Yellow onion
2 clove Garlic
1 cup Crushed tomatoes
1.5 cup Chicken bone broth
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
4 oz Chicken breast
0.25 cup Fresh basil
2 tbsp Non-fat Greek yogurt
PREPARATION
Heat the extra virgin olive oil in a medium pot over medium heat.
Add the finely diced yellow onion to the pot and sauté for about 5 minutes until soft and translucent.
Stir in the minced garlic cloves and cook for an additional 60 seconds until the aroma is released.
Pour in the crushed tomatoes and chicken bone broth, then season with dried oregano, sea salt, and black pepper.
Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 10 minutes.
Optional: Use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency.
Add the pre-cooked shredded chicken breast and chopped fresh basil to the pot, stirring for 2 minutes to heat through.
Turn off the heat and stir in the non-fat Greek yogurt until fully incorporated and the soup is creamy.