Chicken Spinach Artichoke Soup

This chicken spinach artichoke soup is packed with veggies, flavor, protein and healthy fats and is dairy free.

Ingredients

• 2-3 cups cooked shredded chicken

• 3 Tbsp ghee or avocado oil

• 1 medium onion chopped

• 4 cloves garlic minced

• 3 Tbsp tapioca flour or arrowroot flour

• 3 1/2 cups chicken bone broth or chicken broth

• 3/4 cup coconut milk full fat, or coconut cream

• 2 Tbsp nutritional yeast optional, adds flavor

• 1 1/2 tsp stone ground mustard

• Juice of half a lemon

• 4-5 oz fresh baby spinach chopped

• 1 14 oz can artichoke hearts drained and chopped

• Sea salt and black pepper to taste

Instructions

1. Have all ingredients prepped as per the ingredients before beginning.

2. Heat a stock pot over medium heat and add the ghee or oil. Add the onion and stir to coat, cook 2-3 minutes until soft and fragrant. Add the garlic, season with sea salt and pepper and cook another minute until fragrant.

3. Add the tapioca or arrowroot flour to the mixture and stir, then slowly pour in the broth, stirring continuously. Bring to a boil, stirring. The soup will thicken as it cooks.

4. Once boiling and thick, lower to a simmer and stir in the chicken, coconut milk, nutritional yeast, mustard, and lemon juice. Raise the heat to medium and cook 3-5 minutes.

5. Stir in the spinach in batches, then the artichoke hearts, and simmer another 2-5 minutes to blend flavors. Taste and season with salt and pepper as desired. Serve hot. Enjoy!

~ www.paleorunningmomma.com