Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup mushrooms, sliced
- 4 cups low-sodium chicken broth
- 1 cup unsweetened milk of choice
- ½ cup plain Greek yogurt
- 2 tbsp whole wheat flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 cup baby spinach
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced chicken and cook for 5–6 minutes until lightly browned. Remove and set aside.
- In the same pot, cook the onion, carrots, celery, and mushrooms for 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir for 1 minute.
- Gradually whisk in the chicken broth until smooth, then add the thyme, parsley, onion powder, salt, and pepper.
- Return the chicken to the pot and simmer for 15 minutes, or until the chicken is fully cooked.
- Reduce the heat to low and stir in the milk and Greek yogurt until creamy. Do not boil.
- Fold in the baby spinach and cook for 2–3 minutes until wilted.
- Garnish with fresh parsley and serve warm with whole-grain bread or crackers if desired.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: 245
- Net Carbs: 10g
- Fats: 9g
- Protein: 29g