NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cup chicken bone broth

0.25 cup full-fat coconut milk

0.5 cup diced carrots

0.25 cup diced celery

0.25 cup diced onion

1 cup fresh spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 clove garlic

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat.

• 2

  Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.

• 3

  Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.

• 4

  Pour in the chicken bone broth and add the whole chicken breast to the pot.

• 5

  Bring the liquid to a gentle simmer, cover, and cook for 12-15 minutes or until the chicken is cooked through.

• 6

  Remove the chicken breast from the pot and use two forks to shred it into bite-sized pieces.

• 7

  Return the shredded chicken to the pot and stir in the coconut milk and fresh spinach.

• 8

  Season with sea salt and black pepper, and continue to heat for 2 minutes until the spinach is wilted and the soup is creamy.

• 9

  Serve hot in a deep bowl.