Scale

210 g (about 1 1/2 cups) cooked chicken breast, chopped

90 g (1/2 cup) no-salt-added cannellini beans, drained and rinsed

80 g (1/2 cup) peeled carrots, cooked until very soft

120 ml (1/2 cup) warm low-sodium chicken broth, plus more only if needed

60 g (1/4 cup) plain Greek yogurt

1 teaspoon olive oil

1/4 teaspoon garlic powder

Pinch of dried thyme, optional

Fine salt to taste, optional

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Put the cooked chicken, cannellini beans, soft carrots, and chicken broth in a small saucepan. Heat over medium-low heat until steaming, stirring occasionally. If using leftovers, reheat them to 165°F.
Remove the saucepan from the heat. Transfer the warm mixture to a high-speed blender or food processor, then add the Greek yogurt, olive oil, garlic powder, thyme, and optional salt.
Begin blending on low speed, then increase to high. Stop and scrape down the container as needed, and continue blending until the mixture is completely smooth with no visible chicken fibers, bean skins, or carrot pieces.
Check the thickness. If the puree is too thick for your intended use, add more warm broth one tablespoon at a time, blending completely after every addition.
For a medically prescribed texture, strain the puree if particles remain and test it at serving temperature according to the individual plan. Do not add coarse garnishes or unapproved liquids.
Divide the puree between two bowls and serve warm. Recheck the texture after any reheating because temperature can change the consistency.

This is a general recipe, not an individualized swallowing or post-surgical diet prescription.
If you have dysphagia or a prescribed texture level, follow the instructions from your speech-language pathologist or healthcare professional.
Different chicken, bean, yogurt, and broth products will change the flavor, sodium, nutrition, and final thickness.
Refrigerate leftovers in shallow covered containers within two hours and use them within three to four days.
Reheat leftovers to 165°F and check the texture again before serving.