Description
This comforting and hearty Whole30 soup is packed with tender chicken, wholesome vegetables, and a luscious, dairy-free creamy broth. It’s the perfect nourishing meal for any day of the week.
Ingredients
- 1 tbsp avocado oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- Pinch of dried thyme
- 3 cups chopped carrots
- 2 cups cauliflower florets
- 6 cups Whole30 compliant chicken broth
- 1 can (13.5 oz) full-fat coconut milk, stirred well
- 2 cups fresh spinach
- Fresh parsley or dill, for garnish (optional)
Instructions
- Step 1: Sauté Aromatics & Chicken. In a large pot or Dutch oven, heat avocado oil over medium heat. Add onion, garlic, and celery; sauté until softened, 5-7 minutes. Add chicken pieces, season with salt, pepper, and thyme; cook until lightly browned, about 5 minutes.
- Step 2: Add Veggies & Broth. Stir in carrots, cauliflower, and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until vegetables are tender and chicken is cooked through.
- Step 3: Creamify & Finish. Carefully remove 1-2 cups of the cooked soup (mostly vegetables) and blend until smooth using an immersion blender or a regular blender. Return blended mixture to the pot. Stir in coconut milk and fresh spinach. Cook until spinach wilts, 2-3 minutes. Taste and adjust seasoning. Serve hot, garnished with fresh herbs if desired.
- Prep Time: 20 mins
- Cook Time: 35 mins