Description
A comforting soup featuring tender chicken, sautéed vegetables, and a creamy texture from Greek yogurt, perfect for chilly evenings.
Ingredients
Scale
- 1/4 cup butter
- 1 yellow squash, diced
- 1/2 yellow onion, diced
- 5 cloves garlic, minced
- 4 cups chicken stock
- 1 cup almond milk (or any milk)
- 2 boneless skinless chicken breasts
- 2 teaspoons garlic powder
- 2 carrots, diced
- 2 stalks celery, diced
- 2 golden potatoes, diced
- 1 tablespoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 6 bay leaves
- 1 cup peas
- 1 cup corn
- 2/3 cup Greek yogurt (or blended cottage cheese)
Instructions
- Wash and dice all the vegetables. Pound the chicken breasts slightly and season with salt, garlic powder, and pepper.
- Melt butter in a large pot over medium-high heat. Add onion and squash; cook for about 4 minutes until softened.
- Stir in minced garlic and cook for another minute.
- Transfer vegetables to a blender, add chicken broth and almond milk, then blend until smooth.
- In the same pot, heat olive oil and sear the chicken breasts for 4-5 minutes on each side.
- Deglaze the pot with a splash of the blended broth, then add the remaining broth mixture.
- Stir in garlic powder, thyme, rosemary, salt, and bay leaves. Add carrots, celery, and golden potatoes. Bring to a boil and simmer for 15 minutes until vegetables are soft.
- Remove chicken, shred it, and return it to the pot with peas and corn. Simmer for another 5 minutes.
- Remove bay leaves and stir in Greek yogurt until smooth.
Notes
For extra flavor, roast vegetables before adding to the pot. Substitute Greek yogurt with dairy-free alternatives if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg