Creamy Gut-Healing Tuscan Chicken Soup
This creamy Tuscan chicken soup is gut-healing, anti-inflammatory, and dairy-free! It's made with bone broth, coconut cream, and nourishing herbs for the perfect cozy meal.
Ingredients
- 1-2 tbsp Extra Virgin Olive Oil
- Large Sweet Onion chopped
- 6 Garlic Cloves chopped
- 1.5-2 lbs Pasture-Raised Chicken Breast cut into bite size pieces
- 2 tsp Oregano dried
- 2 tsp Parsley dried
- 3/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 cup Sun-dried Tomatoes (see notes in blog post for healthy recommendations)
- Small handful of cherry tomatoes halved or quartered
- 2- 15oz cans Full-Fat Coconut Cream just the full-fat off the top of the can
- 3 cups Bone Broth
- 2 tbsp Tomato Paste
- 1 Small Roasted Spaghetti Squash more instructions for roasting below
- 1 tsp Lemon Zest
- 4 cups Fresh Spinach
- Fresh Basil chopped for garnish
Instructions
Roasted Spaghetti Squash:
- Preheat your oven to 400℉ and stick your whole spaghetti squash in the oven while it preheats. This helps soften the skin so it is much easier to cut into.
- When your oven is preheated, pull out the spaghetti squash. Cut the ends off and slice the squash in half lengthwise. Then remove all the seeds from the squash.
- Drizzle and rub olive oil over the inside of the spaghetti squash and place the halves face down on a baking sheet.
- Return the squash to the oven and allow it to roast for 20-30 minutes depending on the size. The flesh of the spaghetti squash will be fork tender and easily flake apart when it is ready.
- Use a fork to separate and remove all the spaghetti squash 'noodles' from the skin. (These will be added to the soup.)
Dairy-Free Creamy Tuscan Chicken Soup:
- While your spaghetti squash is roasting in the oven, you can begin preparing and cooking the soup...
- Preheat a dutch oven or large stock pot over medium-high heat. Add extra virgin olive oil, around 1-2 tbsp for sautéing.
- Add your chopped onion and sauté 3-5 minutes, until caramelized.
- Then add in the chicken and garlic. Sauté to brown the chicken.
- While chicken is browning, stir in the oregano, parsley, salt, and pepper.
- After browning the chicken, add the sun-dried tomatoes, bone broth, coconut cream (full-fat only), tomato paste, and spaghetti squash noodles. Stir this all together and bring to a boil.
- Reduce the heat to simmer, covered for 20 minutes or up to 1 hour.
- Stir in the spinach, simmer for a few more minutes to wilt the spinach.
- Stir in the lemon zest and garnish with fresh basil.
- Serve warm and enjoy this creamy gut-healing tuscan chicken soup.
