Flavors By Frangipane

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, and zucchini. Cook until the veggies soften, about 5–6 minutes.
2. Stir in turmeric, thyme, salt, and pepper. Add the chicken and pour in the broth.
3. Bring to a boil, then reduce heat and let it simmer for 20–25 minutes, until the chicken is cooked and tender.
4. Remove the chicken, shred it with two forks, and return it to the pot.
5. Pour in the coconut milk and stir until the broth turns creamy.
6. Stir in the lemon juice and spinach. Let everything warm through until the greens wilt.
7. Taste and adjust seasoning, you can add more lemon, salt, pepper, or turmeric.
8. Finish with fresh dill before serving. (I also like to add cheese but you can leave this out!)

Note: I like to cook my pasta in a separate pot. This helps keep the noodles from soaking up too much broth and getting soggy, especially if you’re saving leftovers! If pasta bothers your stomach, you can swap it for brown rice or leave out the starch completely. The soup is honestly delicious on its own.