2 tablespoons avocado oil, 1 yellow onion, chopped, 6-8 cloves garlic, minced, 2 tablespoons freshly grated ginger, 3 celery stalks, diced, 2 carrots, diced, 3/4 teaspoon sea salt plus more to taste, 2 chicken breasts, chopped, 4 cups low sodium chicken broth, 1-2 cups water , 1 bay leaf, 1/8-1/4 teaspoons cayenne pepper, 1-2 tablespoons fresh lemon juice, Black pepper to taste, 2-3 cups finely chopped greens (spinach, kale, chard)
Preparation In a large stockpot, heat oil over medium heat and sauté onion, garlic, ginger, celery, carrots, and ¾ teaspoon salt for 3-4 minutes. Add chicken and continue to sauté for an additional 3-4 minutes, until chicken becomes mostly opaque. Add broth, water, bay leaf, and cayenne. Simmer for 10-20 minutes. Turn off heat and remove bay leaf. Stir in lemon juice and add salt and pepper to taste. To serve, place ⅓-½ cup of finely chopped greens in the bottom of each soup bowl and cover with a ladleful of soup. Stir well to help greens wilt.
Entrees, Good source of protein, Soups and Stews
- Saturated Fat: