Chunky Chicken Bean Spinach Soup Spiked with Coconut Oil
Ingredients
- 4 chicken breasts (( make about 3 -4 cups boneless chicken chunks))
- 1 onion (chopped)
- 1 cup corn
- 3 carrots (sliced)
- 3 cups spinach
- 1/2 cup cilantro (chopped)
- 1/2 cup mint (chopped)
- 1 can cannellini beans (rinsed)
- 3 pieces Garlic (crushed)
- 1 tablespoon pepper
- 1 teaspoon sea salt
- 1 tablespoon salt free seasoning like Mrs Dash (or increase the salt to taste and add some herbs)
- 1 teaspoon oregano
- 3 stalks celery (sliced )
- 1-2 tablespoon coconut oil
Note
Substitute the cannellini beans with chickpeas or lima beans if you wish. Add some whole grain pasta when you add the chicken to make this a one pot meal.
Directions
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| Wash and slice carrots, celery, cilantro, mint and onions. Rinse beans well. |
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| Cut chicken into 1/2 inch chunks. You should have about 3-4 cups chicken chunks. |
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| Boil 5 cups water. Add chicken to water along with salt and seasonings when it boils and cook for 10 minutes. |
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| Add veggies, mint and cilantro and cook for another 10 minutes. |
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| Add fresh spinach and simmer for 5 -7 minutes till spinach wilts into the soup. |
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| Add a scoop of coconut oil and simmer for 2-3 minutes and take off fire. |
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| Serve hot with garlic bread or rolls !!! |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!