Ingredients
o
1 tbsp olive oil
s
1 small yellow onion, diced
g
3 garlic cloves, minced
c
3 carrots, peeled and chopped
c
3 celery stalks, chopped
m
1 medium zucchini, halved lengthwise and sliced
b
1 lb boneless skinless chicken breast or thighs
c
6 cups chicken bone broth
o
1 can (13.5 oz) unsweetened coconut milk
t
1 tsp turmeric
d
1 tsp dried thyme (or Italian seasoning)
S
Salt & pepper to taste
J
1 Juice of large lemon
h
1 –2 handfuls of spinach
c
2 tbsp chopped dill
Directions
1
Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, and zucchini. Cook until the veggies soften, about 5–6 minutes.
2
Stir in turmeric, thyme, salt, and pepper. Add the chicken and pour in the broth.
3
Bring to a boil, then reduce heat and let it simmer for 20–25 minutes, until the chicken is cooked and tender.
4
Remove the chicken, shred it with two forks, and return it to the pot.
5
Pour in the coconut milk and stir until the broth turns creamy.
6
Stir in the lemon juice, zest, and spinach. Let everything warm through until the greens wilt.
7
Taste and adjust seasoning, you can add more lemon, salt, pepper, or turmeric depending on your vibe.
8
Finish with fresh parsley or dill before serving.
