Chicken Spinach Soup Paleo Recipes

Steps:

• In large stock pot, brown the chicken in half the coconut oil. Set aside.
• Cook the chopped onion and zucchini with the other tbsp of coconut oil. Cook till onions are translucent.
• Add bag of spinach, oregano, thyme, ground red pepper, can of tomatoes. Cook till spinach is softened.
• Add the chicken broth and browned chicken. Add the chopped cauliflower.
• Bring to boil, simmer for 10-15 minute
• Add salt and pepper to taste.
• Sprinkle each serving w/ a little parmesan (optional).

Steps:

• Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
• When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
• Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.