Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat on the stove top.

Add the chopped yellow onion and sauté, stirring occasionally, until the onion begins turning slightly golden brown, about 8 minutes. Stir in the minced garlic and chopped chicken. Brown the chicken for a few minutes before stirring in the dried oregano, dried parsley, sea salt, black pepper, and red pepper flakes.

Pour in the drained sun-dried tomatoes, full-fat canned coconut milk, chicken broth, and tomato paste and stir well. Cover the pot and bring the soup to a full boil. Once boiling, immediately reduce the heat to medium-low and cook at a gentle bubble for 15 minutes. If you have more time, simmer the soup for up to 1 hour over low heat.

Add the baby spinach to the pot and replace the cover. Cook for 3 to 5 minutes, or until the spinach has wilted. Taste the soup for flavor and add sea salt and black pepper to taste.

Serve soup in large bowls with crusty bread, garlic bread, or cornbread for a delicious meal. If you do dairy, sprinkle freshly grated parmesan cheese over this creamy chicken soup! Garnish with chopped basil if you have fresh basil on hand.

Store leftover soup in an airtight container in the refrigerator for up to 1 week. You can also freeze soup double bagged in zip lock bags for up to 3 months.