NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Yukon Gold potato

1 cup Leeks

1.5 cups Chicken bone broth

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

  Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat.

• 2

  Add the sliced leeks and minced garlic to the pot, sautéing for about 5 minutes until the leeks are soft and fragrant.

• 3

  Stir in the diced Yukon Gold potato, sea salt, and black pepper, coating the vegetables in the oil.

• 4

  Pour in the chicken bone broth and bring the liquid to a gentle boil.

• 5

  Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the potatoes are completely tender.

• 6

  Using an immersion blender, pulse the soup a few times to create a creamy base while still leaving some whole potato pieces for texture.

• 7

  Add the pre-cooked shredded chicken breast to the pot and stir well, heating for another 2 to 3 minutes until warmed through.

• 8

  Ladle the soup into a bowl and garnish with freshly chopped chives before serving.