Ingredients
Sauté Base
- 2 tbsp butter (or olive oil for dairy free)
- 1 large onion, diced
- 6 cloves garlic, minced
- 3 tsp Italian seasoning
Soup and Seasoning
- ¼ cup nutritional yeast
- 1 ¼ tsp sea salt (reduce if broth is salted)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- ½ cup white wine of choice
- 1 ½ quarts bone broth
Main Ingredients
- 3 chicken breasts, at room temperature
- 2 cups coconut milk
- ¼ cup starch (tapioca starch preferred, or arrowroot, potato starch, corn starch)
- 4 cups dry gluten free pasta (Jovial GF Malfalda recommended)
- 3-4 cups baby spinach, chopped small
Optional Garnish
- Parmesan cheese, if dairy is tolerated
Instructions
- Sauté the aromatics: In a large pot, melt butter or heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant, about 3-5 minutes.
- Add seasonings and nutritional yeast: Stir in Italian seasoning, nutritional yeast, sea salt, black pepper, and red pepper flakes. Cook for another minute to release their flavors.
- Deglaze with white wine: Pour in the white wine and stir, scraping the bottom of the pot to release any browned bits. Let the wine reduce slightly for 2-3 minutes.
- Add bone broth and chicken: Pour in the bone broth and place the room temperature chicken breasts into the pot. Bring the mixture to a gentle boil.
- Cook the chicken: Reduce heat to a simmer and cook the chicken breasts for about 15-20 minutes, or until fully cooked through (internal temperature 165°F/75°C). Remove the chicken and shred or chop it into bite-sized pieces.
- Prepare the thickening mixture: In a separate bowl, whisk together the coconut milk and starch until smooth to prevent clumps.
- Add pasta and thicken soup: Add the dry gluten free pasta to the simmering broth. Stir in the coconut milk and starch mixture gradually, stirring constantly as the soup thickens. Cook until the pasta is tender, usually 8-10 minutes.
- Return chicken and add spinach: Add the shredded chicken back into the pot along with the chopped baby spinach. Stir to combine and cook for an additional 2-3 minutes until the spinach wilts.
- Season to taste and serve: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with optional Parmesan cheese if desired.
Notes
- Use olive oil instead of butter for a dairy free version.
- Nutritional yeast adds umami flavor and a cheesy note; omit if unavailable.
- If your bone broth is salted, reduce added sea salt accordingly.
- Starch options like tapioca, arrowroot, potato, or corn starch can be used as the thickener.
- Jovial GF Malfalda pasta holds up well in soup, but any short gluten free pasta works.
- The white wine adds depth of flavor but can be omitted or replaced with extra broth.
- For dairy tolerators, a sprinkle of Parmesan cheese makes a great garnish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
