Servings: 8 cups
Ingredients
- 1 tbsp avocado oil
- 1 large red onion finely diced
- 1 large stalk celery finely diced
- 1 large carrot grated
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 1 medium sweet potato peeled and chopped into ½” cubes
- 6 cups chicken bone broth
- 1 chicken breast chopped (can use raw or leftover rotisserie)
- 1 tsp turmeric
- 3 garlic cloves minced
- 1 cup baby spinach thinly sliced
- ¼ cup fresh parsley chopped
- Sea salt + pepper to taste
Instructions
- Heat avocado oil in a medium soup pot over medium heat.
- Add onion, celery, carrot, sweet potatoes, rosemary and thyme. Sauté until onions are translucent (about 5 minutes).
- Add bone broth, chicken and turmeric. Bring to a boil and reduce to a simmer for 30 minutes.
- Add garlic, spinach and parsley to the soup and stir to incorporate. Season with salt and serve.