NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

2 cups chicken bone broth

1 tbsp avocado oil

0.5 cup yellow onion

2 cloves garlic

0.5 cup carrots

1 cup celery

1 cup zucchini

1 cup baby spinach

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a large pot over medium heat.

• 2

  Add the diced yellow onion, sliced carrots, and chopped celery to the pot and sauté until the onions are translucent.

• 3

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

• 4

  Pour in the chicken bone broth and place the whole chicken breast into the liquid.

• 5

  Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 to 20 minutes until the chicken is fully cooked.

• 6

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

• 7

  Return the shredded chicken to the pot along with the diced zucchini and simmer for an additional 5 minutes.

• 8

  Stir in the baby spinach, sea salt, and black pepper, allowing the greens to wilt into the soup.

• 9

  Ladle the soup into a bowl and garnish with freshly chopped parsley before serving.