NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cups Chicken bone broth

1 tbsp Extra virgin olive oil

0.5 cup Yellow onion

1 clove Garlic

1 cup Zucchini

2 cups Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 whole Avocado

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and minced garlic, sautéing for about 4 minutes until the onion is translucent.

• 3

  Add the chopped zucchini to the pot and cook for another 5 minutes until slightly softened.

• 4

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

• 5

  Stir in the baby spinach and cook for 1 minute until just wilted, then remove the pot from the heat.

• 6

  Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, velvety consistency.

• 7

  Season the soup with sea salt and black pepper.

• 8

  Stir in the pre-cooked shredded chicken breast and return to low heat for 2 minutes to warm through.

• 9

  Ladle the soup into a bowl and top with fresh avocado slices before serving.