• 1 tablespoon avocado or coconut oil
  • 6 pastured boneless chicken breasts
  • 4 large orange carrots, peeled and trimmed
  • 1 bag (3 cups) chicken broth (I use Bonafide Provisions)
  • 1 cup pearl onions (fresh or frozen)
  • 12 oz. artichoke hearts (quartered or halved)
  • 2 cups cremini mushrooms (quartered)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh oregano, chopped
  • sea salt and pepper to taste
  • 1 large handful organic spinach
  • 1 cup Kalamata olives, pitted and halved lengthwise


  • Place oil and chicken into a large soup pan and cook on medium heat.
  • Chop carrots into pieces and steam for 10 minutes or until they are completely soft.
  • Add bone broth, onions, artichokes, and mushrooms.  Stir and turn over chicken then cover.
  • When carrots are done, strain and place in a food processor or good blender and blend until smooth.  Place carrot blend into pan and add rosemary, oregano, sea salt and pepper.  Cover and cook for 10-15 minutes.
  • Add spinach and olives and cover for another 5 minutes.  If you want it more saucy, add more bone broth or water.

Serves 6

Optional:  Serve over cauliflower rice

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