This vibrant, high-protein, anti-inflammatory dish is a comforting way to embrace the season's chilly days while giving your body a healthful boost. The recipe starts with a fragrant vegetable sauté, enriched with Dr. Kellyann’s Classic Chicken Bone Broth and creamy coconut milk. Turmeric takes center stage, infusing the soup with its golden hue and powerful anti-inflammatory benefits, while shredded chicken and chickpeas pack in the protein. With fresh spinach, zesty cilantro, and a squeeze of lemon to finish, this soup is a nourishing masterpiece that’ll leave you feeling satisfied and radiant. Let’s dive in!

Serves: 4 (1 cup servings)

Total Time: 45 minutes

(10 minute prep time, 35 minute cook time)

Ingredients:

3 tbsp extra-virgin olive oil

4 cloves garlic, minced

1” ginger knob, peeled & minced

½ bunch fresh cilantro, stems chopped & leaves separate

1 sweet onion, chopped

2 ribs celery, chopped

3 medium carrots, peeled, halved & chopped

6 cups (1½ quarts) Dr. Kellyann’s Classic Chicken Bone Broth

1 13.5fl oz can full-fat coconut milk, unsweetened

2 tsp ground turmeric

¼ tsp ground black pepper

3 pasture-raised chicken breasts

1½ cups cooked chickpeas

2 cups fresh baby spinach

Juice of 1 lemon

Directions:

In a large soup pot, warm 1 tbsp of the evoo and sauté the garlic, ginger, cilantro stems, onion, celery, and carrots for 5 minutes, or until the onion is translucent. 

Add in the chicken bone broth, full-fat coconut milk, turmeric, and black pepper, and simmer covered on low heat for 20 minutes. 

While simmering, heat the remaining 2 tbsp of evoo in a large saucepan. Cook the chicken breasts until lightly browned, then shred them with a fork into even strips.

Mix in the shredded chicken to the soup at the 20 minute mark, and then leave to simmer covered for an additional 10 minutes. Remove from stovetop heat, and finish off by mixing in the cooked chickpeas, baby spinach, cilantro leaves, and lemon juice.