Ingredients
Base:
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 red bell pepper, diced (extra Mediterranean flavor & nutrients)
Thickener (instead of flour + butter):
2 tbsp whole-wheat flour OR 2 tbsp blended cooked white beans (healthier thickener option)
Liquid & protein:
4 cups low-sodium chicken broth
2 cups cooked chicken breast (preferably poached or roasted, shredded)
1 medium zucchini, diced
1 1/2 cups frozen peas
1 1/2 cups frozen corn
1 cup plain Greek yogurt (instead of heavy cream)
Juice of 1/2 lemon
Seasoning:
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
Fresh parsley, chopped
Salt & black pepper to taste
Optional topping:
Whole-grain pita chips or toasted sourdough (instead of biscuits/pastry)
Instructions
Sauté vegetables:
Heat olive oil in a large pot over medium heat.
Add onion, carrots, celery, bell pepper. Cook 5–6 minutes until softened.
Stir in garlic and cook another minute.
Thicken base:
Sprinkle flour (or stir in bean purée) over veggies and mix well. Cook 1–2 minutes.
Build the soup:
Slowly whisk in chicken broth. Add zucchini, oregano, thyme, bay leaf, salt, and pepper.
Bring to a gentle simmer. Cook 15 minutes until veggies are tender and broth thickens slightly.
Add chicken & finish:
Stir in shredded chicken, peas, and corn. Cook another 5 minutes.
Remove from heat. Discard bay leaf. Stir in Greek yogurt and lemon juice for creaminess and brightness.
Serve:
Garnish with parsley.
Serve with toasted whole-grain bread or pita chips for that “pot pie” crunch.
