Step 1

In a large pot or Dutch oven over medium heat, add the olive oil. When it is heated up, add in the onions, celery and carrots. With a wooden spoon, stir to combine. Onions should be translucent at about 3-5 minutes.

Step 2

Add in the turmeric and black pepper. Add in the crushed red pepper, if using.

Step 3

Add in the garlic and mushrooms and stir. You don’t want the garlic to brown. Just combine it with the onion mixture.

Step 4

Add in the chicken broth and coconut amino (aminos are optional, but I like the flavor boost). Bring to a boil. Add in a spoonful of the bouillon paste (or an MSG free bouillon that you like, this is optional, but I like to add in a natural bouillon paste to give it a little bit more flavor).

Step 5

Lower the heat and simmer the broth for about 20 minutes.

Step 6

Stir in the shredded chicken and spinach during the last 10 minutes of cooking keeping it on a low and gentle simmer. Add in the fresh dill. The chicken just needs to heat up and the spinach will wilt up pretty quickly and be ready in just minutes). Keep it on a low simmer. You could simmer for 45 minutes total (the longer it simmers, the more the richer the flavor will be).

Step 7

Taste soup for flavor. Discard bay leaves. Check seasoning. If needed, season with additional salt and pepper (and add any hot pepper that you like).

Step 8

Ladle into bowls and enjoy! Serve with cauliflower rice (to stay low-carb).