Servings: 6
Estimated WW Points: 3 Points per serving
Exact Points may vary slightly depending on the cream cheese, Parmesan, and sun-dried tomato brands.
Ingredients
- 1½ lbs boneless, skinless chicken breast, cut into bite-size pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes packed dry, chopped
- 5 cups reduced-sodium chicken broth
- 1 cup unsweetened almond milk
- 4 oz reduced-fat cream cheese, softened
- ¾ cup nonfat plain Greek yogurt
- ¼ cup finely grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes, optional
- Salt and freshly cracked black pepper, to taste
- Nonstick cooking spray
- 1 tbsp chopped fresh parsley or basil, for serving
Instructions
- Spray a large Dutch oven or soup pot with nonstick cooking spray and heat over medium-high heat.
- Season the chicken with a little salt, pepper, smoked paprika, and Italian seasoning.
- Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly golden. It doesn’t need to be completely cooked yet. Transfer it to a plate.
- Add the onion to the same pot and cook for about 3 minutes until softened.
- Stir in the garlic, tomato paste, sun-dried tomatoes, basil, and red pepper flakes. Cook for another minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the soup and simmer gently for 8–10 minutes, until completely cooked.
- Reduce the heat to low. Stir in the cream cheese until melted and smooth.
- Add the almond milk and Parmesan and stir until the broth becomes creamy.
- Stir in the spinach and cook for 1–2 minutes, just until wilted.
- Place the Greek yogurt in a small bowl and stir in about ½ cup of the warm soup broth. Slowly stir this mixture back into the pot.
- Keep the soup over low heat for another 2–3 minutes, but don’t let it boil after adding the Greek yogurt.
- Taste and adjust the salt, pepper, and red pepper flakes.
- Ladle into bowls and finish with fresh parsley or basil and a little cracked black pepper.
Nutrition Facts
Per serving, approximately:
- Calories: 245
- Protein: 34g
- Carbohydrates: 10g
- Fat: 8g
- Saturated Fat: 3g
- Fiber: 2g
- Sugar: 5g
- Sodium: 570mg
Estimated WW Points: 3 per serving
I think the biggest difference with this soup is letting the sun-dried tomatoes cook with the garlic and tomato paste for a minute before adding the broth. It sounds like such a small thing, but the flavor gets into the whole pot instead of just tasting like pieces of tomato floating around. I also add the Greek yogurt at the very end with the heat low — it keeps the soup creamy and smooth instead of curdling.