Description
This nutrient-dense soup offers a velvety, creamy texture without the need for heavy cream. By blending sautéed zucchini and onion, we create a silky, fiber-rich base, while tender shredded chicken and Greek yogurt pack the bowl with high-quality protein. It is a wholesome, quick-to-prepare meal that balances vibrant garden vegetables with heart-warming comfort, perfect for an active lifestyle or a busy weeknight dinner.
Ingredients
1/2 yellow onion, finely diced
2 medium zucchini, chopped
2 cups broccoli florets, chopped
2 cups cooked chicken breast, shredded
1 cup plain Greek yogurt
4 cups chicken broth (low sodium)
2 tablespoons olive oil
1 clove garlic, minced
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and sauté until translucent and soft.
Add the zucchini and sauté for about 5 minutes until slightly caramelized.
Pour in the chicken broth and bring to a gentle boil.
Reduce heat and simmer for 10 minutes until zucchini is very tender.
Transfer the soup base to a blender and process until completely smooth.
Return the smooth base to the pot and add broccoli florets.
Simmer for 5-7 minutes until the broccoli is bright green and tender-crisp.
Stir in the shredded chicken and heat through.
Remove from heat and stir in the Greek yogurt until creamy and well incorporated.
Season with salt and pepper to taste and serve with fresh parsley.
Notes
Ensure the soup is removed from direct heat before stirring in the Greek yogurt to prevent it from curdling. You can store leftovers in an airtight container in the refrigerator for up to 3 days. This soup freezes well without the yogurt; add the yogurt upon reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg