Healthy Marry Me Chicken Soup (Greek Yogurt)
Ingredients
- 2 tbsp butter
- 1 yellow zucchini
- 1/2 onion
- 6 cloves garlic
- 5 cups chicken broth
- 1 pound golden potatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 1 teaspoon salt
- dash black pepper
- 1/4 cup sun-dried tomatoes
- 3 cups baby spinach
- 1 cup plain greek yogurt
- 1/4 cup shredded parmesan cheese
Ground Chicken:
- 1 pound ground chicken
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon worchestershire sauce
- dash black pepper
Instructions
- Chop the vegetables. In your large soup pot over medium-high heat, melt 2 tablespoons of butter. Add ½ chopped onion and 1 chopped yellow squash. Season with a pinch of salt and sauté for 5–7 minutes until soft. Add 6 minced garlic cloves and cook for 1 minute until fragrant. Transfer this entire mixture into a blender with 5 cups of chicken broth. Blend on high until completely smooth and creamy. Set aside.
- In the same hot pot, add 2 tablespoons of light olive oil. Add 1 pound of ground chicken and season it immediately with 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 tablespoon Worcestershire sauce, ½ teaspoon salt, and a dash of black pepper. Break it up with a spoon and cook until browned and cooked through. Remove the chicken from the pan and set aside.
- Pour about one cup of your blended broth into the hot pan to deglaze it, scraping up those delicious browned bits from the bottom. Pour in the remaining broth. Add the 1 pound of diced golden potatoes along with the final soup seasonings: 1 tablespoon Italian seasoning, 1 teaspoon dried basil, 1 teaspoon paprika, and 1 teaspoon salt (plus pepper to taste). Simmer for 12–15 minutes, or until the potatoes are fork-tender.
- Stir the cooked chicken back into the pot along with ¼ cup chopped sun-dried tomatoes and 3 cups baby spinach. Let it simmer for just 5 minutes to wilt the spinach and meld the flavors.
- Remove the pot from the heat completely. Let it stop bubbling. Stir in 1 cup of Greek yogurt and ¼ cup shredded parmesan cheese until melted and creamy. Serve warm!
Video
Notes
Don't Boil the Yogurt: This is the #1 rule. Greek yogurt is high in protein and low in fat compared to heavy cream, which means it can curdle (separate) at high heat. Always remove the pot from the burner and let the bubbling stop before stirring it in.
Blend for Picky Eaters: If you have kids who pick out onions, the blender step is a lifesaver. It also thickens the soup naturally without needing cornstarch or flour.
Potato Size Matters: Dice your golden potatoes into small, uniform cubes (about 1/2 inch) so they cook quickly and evenly.
Use the Sun-Dried Tomato Oil: If you want an extra flavor boost, you can use a tablespoon of the oil from the sun-dried tomato jar instead of plain olive oil to sauté the chicken.
Did you make this recipe?Please let me know in the comments below how it turned out :)