NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Pumpkin puree

1 cup Chicken bone broth

0.25 cup Greek yogurt

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.13 tsp Ground nutmeg

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Add the diced yellow onion and sauté for 5-7 minutes until soft and golden brown to build a deep roasted base.

• 3

  Stir in the minced garlic, sea salt, black pepper, cinnamon, and nutmeg, cooking for 60 seconds until the spices become fragrant.

• 4

  Add the pumpkin puree to the pot and stir constantly for 2 minutes to slightly toast the puree and deepen the flavor.

• 5

  Slowly pour in the chicken bone broth and whisk until the mixture is completely smooth and combined.

• 6

  Bring the liquid to a light simmer, then reduce heat to low and cover for 10 minutes to allow flavors to meld.

• 7

  Stir in the cooked shredded chicken breast and continue to simmer for 3 minutes until the chicken is heated through.

• 8

  Remove the pot from the heat and stir in the Greek yogurt until the soup is creamy and velvety.

• 9

  Ladle into bowls and serve immediately.