• 2 1/4 cups chicken broth
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup sliced celery
  • 2 tablespoons whole wheat flour (substitute corn starch for gluten-free)
  • 1/2 cup low-fat plain Greek yogurt (or substitute Greek cultured coconut milk for dairy-free)
  • 2 cups chopped cooked chicken breast
  • 2 cups frozen corn kernels, thawed and divided (organic if possible)
  • 2 cups 2% milk (or substitute a dairy-free milk of choice)
  • 1/2 cup chopped parsley


Put 1/4 cup broth in a large pot and heat until simmering. Add onion, garlic and celery and cook for 3 minutes. Blend together 2 cups chicken broth, flour, yogurt, 1 cup corn. Add this mixture to onions and garlic and stir. Add chicken,  1 cup corn and milk to pot and stir. Simmer for 15 minutes. Add parsley and salt and pepper to taste. 

Serves 2


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