NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup chicken bone broth

0.25 cup full-fat coconut milk

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 clove garlic

1 cup baby spinach

1 tbsp fresh lemon juice

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until they begin to soften.

• 2

  Add the minced garlic and dried thyme to the pot, stirring for about one minute until the mixture is fragrant.

• 3

  Pour in the chicken bone broth and bring the liquid to a gentle simmer.

• 4

  Place the chicken breast into the broth and cook for 12-15 minutes until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the pot, shred it using two forks, and then return the shredded meat back to the soup.

• 6

  Stir in the coconut milk and baby spinach, allowing the greens to wilt into the broth.

• 7

  Finish by stirring in the fresh lemon juice, sea salt, and black pepper before serving hot.