Friday 2.16.2024

“Awful Annie”
100 – 80 – 60 – 40 – 20
Double Unders
25 – 20 – 15 – 10 – 5
Toes to Bar
5 – 4 – 3 – 2 – 1
Clean (heavy)

Recipe of the Week:
This is going to be a keeper! Try this Baked Potato Soup with Grilled Chicken recipe.

Ingredients:
4 slices center cut bacon
1.5 lb chicken breast
1 small onion diced
1 large carrot diced
2 celery stalks diced
3 garlic cloves minced
3oz white wine
1.75lb fingerling potatoes
halved or quartered depending on size
2 tablespoons dijon
4 tablespoons oat flour
1 tablespoon dried oregano powder
2 teaspoons dried thyme
6 cups low sodium chicken broth
1 bay leaf
extra creamy almond milk or plain coconut yogurt
12oz 2% Greek yogurt
extra creamy almond milk or plain coconut yogurt
4 tablespoons fresh chives diced
sea salt & pepper to taste

Instructions:

Step 1

Cook the bacon.

Pro-tip: I like to air fry the bacon so that I can control the amount of bacon fat I use in the soup.

To air-fry the bacon, place the bacon in the air fryer basket, set the temperature to no more than 375F.  Cook for 10 – 12 minutes and flip halfway through if needed.  Once the bacon has gotten crispy, set aside 2 tablespoons of bacon drippings.

To cook in a Dutch oven, set the pot on medium-high heat and add the strips of bacon and cook until crispy.  Remove the bacon and drain some of the fat drippings out of the pot.

Step 2

Reduce the heat of the pot to medium.

Season the chicken breasts with a sprinkle of sea salt & pepper and add the breasts to the pot and sear on each side for 6 – 8 minutes, or until a crispy coating forms, then remove from the pot.  Slice into pieces and do not worry if it has not fully cooked.

Step 3

Add the onions, carrot, and celery to the pot and saute until the onions have turned somewhat brown and translucent, about 3 – 5 minutes.  Add the garlic and mix until fragrant for about 1 minute.

Add the white wine and reduce to less than half.  Then add the dijon mustard and spices and mix.

Step 4

Add the potatoes and oat flour, and mix for about 1 – 2 minutes or until fragrant.  Pour in about 4 cups of the chicken broth as well as the bay leaf.  Bring to a simmer and add the chicken breast.

Cover and cook for at least 1 hour.  As the chicken broth evaporates, add the remaining 2 cups of broth as needed.

As the potatoes soften, use the back of the spoon to mash the potatoes against the side of the pot to make the soup creamier.

Step 5

In a small separate bowl, mix about 1 cup of the hot broth with the yogurt until it is well incorporated and creamy.

Reduce the heat of the pot to low-medium so it is not simmering.  As you stir the soup, add the yogurt mix little by little ensuring that is smooth and well incorporated into the soup.

Step 6

Cover and simmer for an additional 20 minutes on low heat.

Step 7

Remove the pot from the heat and fold in the bacon and chives.  Season to taste with sea salt & pepper and enjoy!

Soup will last for about 5 days in the fridge in an airtight container.  It will last for a few months in the freezer, perfect for a rainy day.