Paleo Chicken Florentine Soup
A warm and creamy Paleo Chicken Florentine Soup made with tender chicken, silky spinach, and dairy-free coconut milk, perfect for a cozy night.
Ingredients
Soup Base
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth or bone broth
- 1.5 pounds boneless skinless chicken thighs or breasts
- 1 cup full fat coconut milk from a can, well shaken
- 6 cups baby spinach, loosely packed
- 1 tablespoon lemon juice, plus more to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt, more to taste
- 1/2 teaspoon black pepper
Optional Ingredients
- 1 to 2 teaspoons arrowroot starch whisked with a splash of broth for thickening
- sliced mushrooms, chopped carrots, or cauliflower rice optional extras
Instructions
Preparation
- Warm the oil in a heavy pot over medium heat.
- Add onion with a pinch of salt and cook until tender and lightly golden, about 5 to 7 minutes.
- Stir in the garlic and cook for an additional 30 seconds until fragrant.
Cooking
- Pour in the broth, add Italian seasoning, pepper, and another pinch of salt.
- Nestle in the chicken. Bring to a gentle simmer, cover, and cook for 15 to 20 minutes until the chicken is cooked through and shreddable.
- Lift out the chicken to a bowl and shred with two forks.
- If you want a thicker base, whisk arrowroot with a splash of hot broth in a small cup, then stir that slurry back into the pot. Simmer for 2 minutes to lightly thicken.
- Stir in the coconut milk and shredded chicken. Bring back to a gentle simmer, then fold in the spinach and lemon juice.
- Taste and adjust salt, pepper, and lemon to your liking.
Serving
- Serve hot with extra lemon on the side. The soup will gently thicken as it cools.
Notes
Use chicken thighs for best texture; do not boil the coconut milk;season in layers for better flavor; freeze without spinach and add fresh when reheating. Consider adding mushrooms or cauliflower rice for extra veggies.