Summer Squash and Chicken Chowder
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Ingredients
1 tablespoon olive oil
½ cup chopped celery
6 garlic cloves, minced
1 pound yellow courgettes, cut into small pieces
1 large shallot, sliced
2 tablespoons chopped fresh oregano
5 sprigs thyme
2 cups unsalted chicken stock
1 cup ready-made mashed potatoes
⅔ cup in half
1 teaspoon sherry vinegar
½ teaspoon kosher salt
½ teaspoon pepper
8 oz shredded skinless and boneless chicken breast for grilling
2 tablespoons 2% greek yogurt
To make
This silky vegetable soup is a great way to use up a ton of fresh summer squash. This dish also goes well with zucchini.
Preheat a large skillet over medium-high heat. Add the butter and the next 4 ingredients; cook for 2 minutes. Add the herbs and stock; cover and cook for 4 minutes.Remove from heat; transfer two-thirds of the mixture to a blender. Add the potatoes and cut in half. Remove the center part of the lid; secure the lid to the blender. Cover the hole with a towel; whisk until smooth.Return the mashed potatoes to the pot over medium heat. Add the vinegar, salt, pepper, and chicken; cook for 2 minutes. Fill the soup with yogurt.
Preheat a large skillet over medium-high heat. Add the butter and the next 4 ingredients; cook for 2 minutes. Add the herbs and stock; cover and cook for 4 minutes.Remove from heat; transfer two-thirds of the mixture to a blender. Add the potatoes and cut in half. Remove the center part of the lid; secure the lid to the blender. Cover the hole with a towel; whisk until smooth.Return the mashed potatoes to the pot over medium heat. Add the vinegar, salt, pepper, and chicken; cook for 2 minutes. Fill the soup with yogurt.
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Author:Admin
Published: 11/20/2023 8:52 PM
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