NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Yukon Gold potato

3 oz cooked shredded chicken breast

2 slices turkey bacon

1 cup chicken bone broth

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

1 tbsp sharp cheddar cheese

PREPARATION

• 1

  In a medium pot, heat the extra virgin olive oil over medium heat and sauté the diced yellow onion until translucent.

• 2

  Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

• 3

  Stir in the diced Yukon Gold potatoes and pour in the chicken bone broth, bringing the mixture to a gentle boil.

• 4

  Reduce the heat and simmer for 15 minutes or until the potatoes are fork-tender.

• 5

  While the soup simmers, cook the turkey bacon in a separate skillet until crispy, then crumble it into small pieces.

• 6

  Use a potato masher to lightly crush some of the potatoes directly in the pot to create a thicker, creamier texture.

• 7

  Stir in the cooked shredded chicken breast, sea salt, and black pepper, heating through for 2 minutes.

• 8

  Remove the pot from the heat and whisk in the plain non-fat Greek yogurt until the soup is smooth and velvety.

• 9

  Ladle the soup into a bowl and garnish with the crumbled turkey bacon, shredded sharp cheddar cheese, and fresh chives.