Creamy Chicken Asparagus Soup

Spring Reset Favorite

Ingredients:

• 1 lb chicken breast or chicken breast tenders

• 2 Tbsp avocado or olive oil, divided

• 3 cloves garlic, crushed

• 8 large asparagus stalks

• 2-14oz cans full-fat coconut milk

• 3 cups Hale Bone Broth (Lemon + MCT)

• Juice of 1 lemon, about 1/4 cup

• 1 Tbsp lemon zest

• Salt and pepper, to taste

• Chopped fresh basil and/or chive for garnish

Directions:

1. Start by chopping the chicken into 1 inch chunks. Season with salt and pepper.

2. Add 1 Tbsp oil to a large soup pot and heat on medium-high heat. Add chicken and cook 3-4 minutes until all sides are lightly golden (no longer pink).

3. While chicken is cooking, chop 1/2 inch off each end of asparagus and slice the remaining stalk into 1 inch pieces.

4. Remove cooked chicken from pot and set aside. Add an additional 1 Tbsp oil to the pot. Add crushed garlic and asparagus. Cook for 8-10 minutes or until asparagus is crispy. Add chicken back to the pot.

5. Add coconut milk and 2 cups of broth to the pot. You can add an additional 1/2-1 cup of broth depending on the consistency of the soup you desire. Heat to a gentle boil, then reduce heat to low. Let simmer 5-7 minutes, stirring frequently to let flavors meld.

6. Prior to serving, add lemon juice and lemon zest to the pot. Season with salt and pepper.

7. Garnish with fresh basil and/or chive (optional). Enjoy!