NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cups Tomato puree

0.5 cup Chicken bone broth

1 tbsp Extra virgin olive oil

0.25 cup Yellow onion

2 cloves Garlic

0.25 cup Fresh basil

1 tbsp Full-fat coconut milk

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large pot, heat the extra virgin olive oil over medium heat.

• 2

  Add the diced yellow onion and sauté until translucent, then add the minced garlic and cook for 1 minute.

• 3

  Pour in the tomato puree and chicken bone broth, stirring to combine.

• 4

  Place the chicken breast into the liquid, bring to a gentle simmer, and cook for 12-15 minutes until the chicken is cooked through.

• 5

  Remove the chicken breast, let it rest briefly, and then shred it using two forks.

• 6

  Stir the full-fat coconut milk and fresh basil into the soup, then use an immersion blender to process until the soup is velvety and smooth.

• 7

  Season with sea salt and black pepper, then stir the shredded chicken back into the soup before serving.