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Ingredients
- 2 tbsp ghee
- 3 chicken tenders
- 1 sweet yellow onion , chopped
- 4 cloves garlic , chopped
- 1 cup chicken bone broth
- 1 cup full-fat unsweetened coconut milk
- 1 tsp sea salt
- 2 cups spinach , chopped
- 1 cup cooked gluten-free chickpea or quinoa pasta (like Banza brand)
- 1/2 cup grated parmesan cheese (optional)
Ingredients
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Instructions
- Start by adding the ghee to a large stockpot over medium heat and sauté the chicken tenders for about 7 minutes on each side or until cooked through.
- Add the yellow onion and garlic and cook for another 5 minutes.
- Pour in the chicken bone broth and coconut milk, and season with sea salt. Bring to a simmer and cook for about 5 minutes or until the sauce thickens up.
- Add the spinach and cooked pasta and cook for another 3 minutes.
- Sprinkle with cheese and enjoy!
This was so yummy!!
So glad to hear you enjoyed this recipe! ?
My husband and I both LOVE this soup! I used full fat oat milk, and it came out great! We actually like it better with the oat milk.
That is great to know, Leah! Thank you for sharing!
I’m trying to do better about trying the recipes and I made this one tonight. I have a family of five so I expanded it quite a bit to feed everyone. I also used the oat milk someone else suggested because hubby doesn’t like coconut anything. It was yummy and I felt good knowing I was giving my body good fuel.
So glad you were able to nourish yourself and your family with this soup! ? Your substitution with oat milk sounds like a great idea, too!