• 1/3 cup coconut oil or ghee
• 1 pound boneless, skinless chicken thighs or breasts, sliced (optional)
• 1 cup diced celery
• 2 shallots, diced
• 1/2 cup diced carrots
• 8 cups chicken bone broth (homemade or store-bought .
• 2 tsp. finely ground gray sea salt
• 1/2 tsp. dried thyme
• 1 tsp. dried or fresh parsley
• 2 cups baby spinach
• Fresh ground black pepper, to taste
• Spiralized zucchini noodles, or “Zoodles” (about 2-3 large zucchini, or 4-6 small)

1. Heat the oil in a large saucepan over medium-high heat, then add the celery, shallots, and carrots to the pan and sauté for 5 minutes.
2. Add the broth, salt, thyme, parsley, and pepper. Cover and bring to a simmer.
3. Once simmering, reduce the heat to medium-low and cook for 20 minutes.
4. In the last 2 minutes of cooking, add the zoodles and the cooked, diced chicken (if using).
5. Put a small handful of chopped spinach in each bowl.
6. Remove from heat and divide the soup into the bowls, wilting the spinach.
7. Enjoy!