2 tbsp avocado or olive oil
1 small onion finely diced
3 garlic cloves minced
½ leek finely chopped
2 stalks celery finely chopped
1 carrot chopped
1 medium sweet potato peeled and chopped into ½” cubes
3 bay leaves
2 tsp dried rosemary
1 tsp dried thyme
1 tbsp dried basil
1 tbsp dried oregano
1 tsp turmeric powder
4 cups chicken bone broth or vegetable broth
1-2 chicken breasts chopped (raw or leftover rotisserie)
½ cup parsley, chopped finely
1 cup baby spinach or baby kale, chopped coarsely
Sea salt + pepper to taste
*Vegan alternative: Use 1-2 cups tofu, edamame beans, adzuki or pinto beans
Heat oil in a soup pot over medium heat. Add onion, leek, garlic celery, carrot, sweet potatoes, rosemary and thyme. Sauté until veggies are tender (about 5 mins). Add bone broth, chicken and dried herbs. Bring to a boil and reduce to a simmer for 30-40 minutes, checking that chicken is fully cooked. Add spinach and parsley to the soup and stir to incorporate. Season with salt, pepper.
