Courtesy of Cooking Light
Ingredients
1 tablespoon olive oil
1/2 cup chopped celery
6 garlic cloves, minced
1 pound yellow squash, cut into small pieces
1 large shallot, sliced
2 tablespoons chopped fresh oregano
5 thyme sprigs
2 cups unsalted chicken stock
1 cup prepared mashed potatoes
2/3 cup half-and-half
1 teaspoon sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon pepper
8 ounces shredded skinless, boneless rotisserie chicken breast
2 tablespoons 2% Greek yogurt
Type 2 Diabetes Treatment
Valuable Information on Treating and Managing Your Type 2 Diabetes. type2-diabetes-info.com
Preparation
1. Heat a stockpot over medium-high heat. Add oil and next 4 ingredients; cook 2 minutes. Add herbs and stock; cover and cook 4 minutes.
2. Remove from heat; transfer two-thirds of mixture to a blender. Add potatoes and half-and-half. Remove center piece of lid; secure lid on blender. Cover opening with a towel; blend until smooth.
3. Return pureed soup to pan over medium heat. Stir in vinegar, salt, pepper, and chicken; cook 2 minutes. Top soup with yogurt.
No comments:
Post a Comment