Ingredients
Main Ingredients
- 1 Tbsp avocado oil
- 1 large yellow onion, chopped
- 5 large cloves garlic, minced
- 1 ½ lbs boneless skinless chicken breasts, chopped
- 1 tsp dried oregano
- 1 tsp dried parsley
- ¾ tsp sea salt, to taste
- ¼ tsp black pepper, to taste
- ¼ tsp red pepper flakes, to taste
- 1 cup sun-dried tomatoes, drained
- 1 (15-oz) can full-fat canned coconut milk
- 2 cups low-sodium chicken broth
- 2/3 cup dry white wine (optional)
- 1 tsp lemon zest (optional)
- 2 Tbsp tomato paste
- 5 ounces baby spinach
Instructions
- Heat the oil: Warm the avocado oil in a large, thick-bottomed pot such as a Dutch oven over medium-high heat on the stovetop.
- Sauté aromatics and brown chicken: Add the chopped yellow onion and sauté, stirring occasionally, until it begins to turn slightly golden brown, about 8 minutes. Stir in the minced garlic and chopped chicken, browning the chicken for a few minutes. Then mix in the oregano, parsley, sea salt, black pepper, and red pepper flakes.
- Add liquids and simmer: Pour in the sun-dried tomatoes, full-fat canned coconut milk, chicken broth, and tomato paste. Stir well and cover the pot. Bring the soup to a full boil, then immediately reduce heat to medium-low. Let it simmer gently for 15 minutes. For deeper flavor, simmer up to 1 hour over low heat.
- Wilt the spinach: Add the baby spinach to the pot and replace the cover. Cook for 3 to 5 minutes until the spinach wilts. Taste and adjust seasoning with additional sea salt and black pepper as desired.
- Serve: Ladle the soup into large bowls and serve with crusty bread, garlic bread, or cornbread. For a dairy option, sprinkle freshly grated parmesan cheese and garnish with chopped fresh basil if available.
- Store leftovers: Keep leftover soup in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the soup in double-bagged zip-lock bags for up to 3 months.
Notes
- This soup uses coconut milk for creaminess and a subtle tropical flavor, making it dairy-free and suitable for those avoiding lactose.
- The dry white wine and lemon zest are optional but add brightness and depth to the soup.
- Adjust the red pepper flakes to your preferred level of spiciness.
- Serving suggestions include crusty bread or cornbread to soak up the rich broth.
- Leftover soup freezes well and can be thawed for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian-inspired
- Diet: Low Lactose
