- 1/3 cup coconut oil or ghee
- 1 pound boneless, skinless chicken thighs or breasts, sliced (optional)
- 1 cup diced celery
- 2 shallots, diced
- 1/2 cup diced carrots
- 8 cups chicken bone broth (homemade or store bought – use code ‘pompa' for 15% off)
- 2 tsp. finely ground gray sea salt
- 1/2 tsp. dried thyme
- 1 tsp. dried or fresh parsley
- 2 cups baby spinach
- Fresh ground black pepper, to taste
- Spiralized zucchini noodles, or “Zoodles” (about 2-3 large zucchini, or 4-6 small)
- Heat the oil in a large saucepan over medium-high heat, then add the celery, shallots, and carrots to the pan and sauté for 5 minutes.
- Add the broth, salt, thyme, parsley, and pepper. Cover and bring to a simmer.
- Once simmering, reduce the heat to medium-low and cook for 20 minutes.
- In the last 2 minutes of cooking, add the zoodles and the cooked, diced chicken (if using).
- Put a small handful of chopped spinach in each bowl.
- Remove from heat and divide the soup into the bowls, wilting the spinach.
- Enjoy!
