High Protein Creamy Garlic Chicken Soup

Heat the olive oil in a large Dutch oven over medium heat.
Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
Transfer the chicken to a plate.
Add the onion, carrots, and celery to the Dutch oven. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic, thyme, rosemary, salt, and black pepper. Cook for 30 seconds, stirring constantly.
Sprinkle the flour over the vegetables and stir for 1 minute.
Slowly add the chicken broth, stirring to prevent lumps.
Add the cannellini beans and return the chicken to the Dutch oven.
Bring the soup to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Stir in the milk and spinach. Simmer for 2 to 3 minutes, until the spinach wilts.
Place the Greek yogurt in a small bowl. Gradually whisk in about ½ cup of the hot broth until smooth.
Remove the Dutch oven from the heat and stir in the yogurt mixture.
Add the Parmesan cheese and stir until melted.
Stir in the parsley. Serve warm.

Notes

Estimated WW Points: 3 (Check official WW app for exact points)

Tips and Tricks

Keep the yogurt smooth - Use plain Greek yogurt without added flavors or sweeteners. Let it sit at room temperature for about 10 minutes before mixing it with the hot broth to reduce the temperature difference.

Avoid boiling after adding yogurt - High heat can cause the yogurt to separate and make the broth grainy. Remove the pot from the heat before stirring in the yogurt mixture.

Adjust the thickness - If the soup becomes thicker than you prefer, stir in a little additional chicken broth until it reaches the consistency you want.

Check the seasoning - Chicken broth and Parmesan vary in saltiness. Taste the finished soup before adding any extra salt.

Cut the chicken evenly - Similar-sized pieces cook at approximately the same rate and are easier to eat in a spoonful of soup.

Storing and Reheating

Refrigerating - Allow the soup to cool slightly, then transfer it to airtight containers and refrigerate within 2 hours of cooking. Store for up to 3 to 4 days.

Freezing - Freezing the finished soup isn't recommended because the Greek yogurt and milk can separate when thawed. For better results, freeze the soup before adding the milk, yogurt, Parmesan, spinach, and parsley. Freeze for up to 3 months, then thaw and finish the recipe with the remaining ingredients.

Stovetop Reheating - Place the soup in a saucepan over low to medium-low heat. Stir occasionally until heated through to 165°F. Avoid boiling to help prevent the yogurt from separating.

Microwave Reheating - Place a serving in a microwave-safe bowl and cover loosely. Heat in short intervals at reduced power, stirring between intervals, until the soup reaches 165°F.

Nutrition

Calories: 349kcalCarbohydrates: 29gProtein: 40gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 80mgSodium: 515mgPotassium: 1239mgFiber: 5gSugar: 5gVitamin A: 5132IUVitamin C: 11mgCalcium: 231mgIron: 4mg