NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 cups broccoli florets

1 oz sharp cheddar cheese

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 cup low-sodium chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp smoked paprika

2 tbsp plain nonfat Greek yogurt

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 2

  Pour in the chicken bone broth and add the chicken breast, simmering for about 12 minutes until the chicken is fully cooked.

• 3

  Transfer the chicken to a plate and shred it finely with two forks, then set it aside for later.

• 4

  Add the broccoli florets to the simmering broth and cook for 8 minutes until the florets are very soft and tender.

• 5

  Use an immersion blender to blend the broccoli and broth directly in the pot until the base is completely smooth and creamy.

• 6

  Stir the shredded chicken, cheddar cheese, sea salt, black pepper, and smoked paprika into the soup until the cheese is fully melted.

• 7

  Turn off the heat and whisk in the Greek yogurt to achieve a rich, silky finish before ladling into bowls.