One Pot Chicken Yoki Soup

Ingredients

• 1.5 lb boneless skinless chicken breasts (trimmed)
• 1 tsp salt
• 0.5 tsp black pepper (freshly ground)
• 1 tsp garlic powder
• 0.25 tsp cayenne pepper
• 0.25 tsp red pepper flakes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 large shallot (peeled and diced)
• 3 garlic cloves (peeled and roughly chopped)
• 2 tbsp olive oil (extra‑virgin)
• 2 tbsp tomato paste
• 0.25 cup sun‑dried tomatoes (chopped, oil‑packed preferred)
• 4 cup chicken stock (low‑sodium)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese (or a mix of mozzarella and Parmesan)
• 2 tbsp unsalted butter (cold, cut into small pieces)
• 2 cup fresh spinach leaves (packed)
• to taste additional salt

Instructions

1. Season the chicken

   Pat the chicken breasts dry. Sprinkle both sides with salt, pepper, garlic powder, cayenne, red pepper flakes, dried thyme, oregano, and basil. Rub the spices in gently.

   Time: PT5M

2. Prep aromatics

   Dice the large shallot finely. Peel and roughly chop the garlic cloves.

   Time: PT5M

3. Sear the chicken

   Heat 2 tbsp olive oil in the heavy‑bottomed pot over medium‑high heat. Add the seasoned chicken breasts and sear 3‑4 minutes per side until golden and just cooked through.

   Time: PT8M

   Temperature: Medium‑high

4. Remove and shred chicken

   Transfer the cooked chicken to a cutting board. Let rest 2 minutes, then shred with two forks or chop into bite‑size pieces.

   Time: PT3M

5. Sauté shallot and garlic

   In the same pot, add a splash more olive oil if needed. Reduce heat to medium and sauté the diced shallot and chopped garlic until translucent, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium

6. Add tomato base

   Stir in 2 tbsp tomato paste and the chopped sun‑dried tomatoes. Cook, stirring constantly, for 2 minutes until the paste darkens slightly.

   Time: PT2M

   Temperature: Medium

7. Simmer with stock

   Pour in 4 cups chicken stock, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15 minutes, allowing flavors to meld and the broth to reduce slightly.

   Time: PT15M

   Temperature: Simmer

8. Incorporate cream and cheese

   Stir in 1 cup heavy cream followed by 1 cup shredded mozzarella. Reduce heat to low and simmer 5 minutes, stirring frequently until the cheese melts and the soup thickens.

   Time: PT5M

   Temperature: Low

9. Finish the soup

   Add the shredded chicken back to the pot, then fold in 2 tbsp cold butter and 2 cup fresh spinach. Cook 5 minutes, stirring, until the spinach wilts and the butter emulsifies. Taste and adjust salt if needed.

   Time: PT5M

   Temperature: Low

10. Serve

    Ladle the hot soup into bowls. Optional garnish: a drizzle of extra‑virgin olive oil or a sprinkle of grated Parmesan.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

22 g

Fiber

2 g