• 2 tbsp ghee or coconut oil
  • 1 yellow onion
  • 6 cloves garlic
  • 1 pound carrots (about 6 carrots)
  • 2 boneless skinless pastured chicken breasts (you can also use bone-in and remove the meat from the bone after cooking the soup)
  • 6-8 cups bone broth
  • 3 cups fresh baby spinach
  • 1 tsp sea salt
  • 1 tsp pepper
  • ½ tsp parsley
  • ½ tsp sage
  • ½ tsp oregano
  • ½ tsp thyme
  • 6 oz. tomato paste


  1. First, finely chop the onions and garlic, then slice the carrots and set aside.
  2. Place ghee in a large soup pot under medium-high heat until it melts. Add the onions and stir with a wooden spoon for 1 minutes. Then, add the garlic and stir for 1 minute then add the herbs. Cook until the onions are soft.
  3. Add the carrots and stir for a few minutes.
  4. Add the chicken to the pot then add the broth to cover the chicken. Add salt and pepper, then turn the heat to high and allow the liquid to come to a boil. Once it starts boiling, turn the heat to low, place a lid on top and cook for about 50-60 minutes.
  5. After the soup is done cooking, turn off the heat and remove the chicken breasts with tongs and place on a plate. Allow to cool for at least 10 minutes or until it’s cool to the touch. If using bone-in breasts, remove the meat from the bone and use a fork (or your hands) to shred the chicken into thick strands. If using boneless/skinless breasts just begin shredding the chicken into thick strands.
  6. Place the shredded chicken back into the soup pot, turn the heat back on to medium and stir. To add the tomato paste place the paste in a bowl and add 1 cup of the soup broth into the bowl and mix the paste until it’s a liquidy consistency. Then add that to the soup until it’s fully incorporated.
  7. Next, add the spinach to the soup and stir until it’s wilted. Turn off the heat and serve.

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