Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 6 cups low-sodium chicken broth
  • 3 cups shredded rotisserie chicken, skin removed
  • 1 bay leaf
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat butter in a Dutch oven over medium heat. Add diced onion, carrots, and celery, cooking for 5–7 minutes until onions are translucent and carrots have softened.
  2. Stir in minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in chicken broth and add cubed potatoes and the bay leaf. Bring to a gentle boil, then reduce heat to simmer. Cover and cook for 12–15 minutes, or until potatoes are fork-tender.
  4. Remove the bay leaf. Use an immersion blender to blend a small portion of the potato-broth mixture directly in the pot to create a natural, creamy thickness.
  5. Fold in the shredded rotisserie chicken and simmer for an additional 5 minutes until the meat is heated through.
  6. Remove from heat and stir in Greek yogurt and lemon juice. Season with sea salt and cracked black pepper.
  7. Garnish with chopped fresh parsley before serving.