NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.25 oz whole wheat rotini

2 tbsp full-fat coconut milk

2 cup chicken bone broth

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1 cup fresh spinach

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Heat the extra virgin 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 oregano to the pot, stirring for about one minute until the mixture becomes fragrant.

• 3

  Pour in the chicken bone broth and bring to a gentle boil, then add the rotini noodles and the diced chicken breast.

• 4

  Reduce the heat and simmer for 8-10 minutes, or until the chicken is cooked through and the noodles reach an al dente texture.

• 5

  Stir in the full-fat coconut milk, fresh spinach, and lemon juice, continuing to cook just until the spinach has wilted.

• 6

  Season the soup with sea salt and black pepper before ladling into bowls to serve.