YOUR SOLIN GENERATED RECIPE
Slow-simmered crushed tomatoes and aromatic basil blended into a velvety soup, topped with tender shredded chicken and a creamy dollop of Greek yogurt.
INGREDIENTS
4 oz chicken breast
1 cup crushed tomatoes
0.5 cup chicken bone broth
0.25 cup plain Greek yogurt
1 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a medium pot over medium heat.
Add the diced yellow onion and minced garlic, sautéing until fragrant and translucent.
Pour in the crushed tomatoes and chicken bone broth, then bring the mixture to a gentle simmer for 10 minutes.
Use an immersion blender to process the soup directly in the pot until it reaches a smooth and velvety consistency.
Stir in the cooked shredded chicken breast and chopped fresh basil, heating through for an additional 2 minutes.
Season the soup with sea salt and black pepper to enhance the flavors.
Ladle the soup into a bowl and finish with a dollop of plain Greek yogurt on top before serving.