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

Ingredient Substitutions

• Instead of boneless skinless chicken breasts: boneless skinless chicken thighs
• Instead of garlic powder: fresh minced garlic (1 clove)
• Instead of cayenne pepper: hot sauce
• Instead of red pepper flakes: chili powder
• Instead of dried thyme: fresh thyme (1 tsp)
• Instead of dried oregano: Italian seasoning (0.5 tsp)
• Instead of dried basil: fresh basil (1 tbsp)
• Instead of large shallot: small yellow onion (¼)
• Instead of garlic cloves: garlic powder (additional ½ tsp)
• Instead of olive oil: vegetable oil
• Instead of tomato paste: crushed tomatoes (¼ cup)
• Instead of sun‑dried tomatoes: regular tomatoes (½ cup, roasted)
• Instead of chicken stock: vegetable stock
• Instead of heavy cream: half‑and‑half (1¼ cup)
• Instead of shredded mozzarella cheese: cheddar (1 cup)
• Instead of unsalted butter: olive oil (1 tbsp)
• Instead of fresh spinach leaves: kale (1 cup, chopped)

Equipment Needed

• heavy‑bottomed pot (6‑8 qt)
• chef's knife
• cutting board
• wooden spoon or silicone spatula
• measuring cups and spoons
• ladle (optional)
• grater (if shredding cheese yourself) (optional)

Critical Steps — Do Not Skip

• Seasoning the chicken evenly before searing.
• Searing the chicken without overcrowding the pot.
• Cooking the tomato paste before adding liquid to develop flavor.
• Adding heavy cream and cheese over low heat to avoid curdling.
• Finishing with cold butter and spinach for a silky texture.

Chef Tips from the Video

• Use oil‑packed sun‑dried tomatoes for extra richness.
• A splash of dry white wine after sautéing aromatics adds depth (optional).
• Finish with a pinch of freshly grated nutmeg for subtle warmth.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Reheat gently, adding extra stock if needed.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and sear the chicken a day ahead; store shredded chicken separately.
• Pre‑chop shallot and garlic and keep in a sealed container in the fridge.
• Soup reheats well; add a splash of stock when warming to restore creaminess.