Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped celery
- 6 garlic cloves, minced
- 1 pound yellow squash, cut into small pieces
- 1 large shallot, sliced
- 2 tablespoons chopped fresh oregano
- 5 thyme sprigs
- 2 cups unsalted chicken stock
- 1 cup prepared mashed potatoes
- 2/3 cup half-and-half
- 1 teaspoon sherry vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 8 ounces shredded skinless, boneless rotisserie chicken breast
- 2 tablespoons 2% Greek yogurt
How to Make It
Step 1
Heat a stockpot over medium-high heat. Add oil and next 4 ingredients; cook 2 minutes. Add herbs and stock; cover and cook 4 minutes.
Step 2
Remove from heat; transfer two-thirds of mixture to a blender. Add potatoes and half-and-half. Remove center piece of lid; secure lid on blender. Cover opening with a towel; blend until smooth.
Step 3
Return pureed soup to pan over medium heat. Stir in vinegar, salt, pepper, and chicken; cook 2 minutes. Top soup with yogurt.
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