I’ve been doing a lot of recipe creations lately and ALL have been soups. I’m craving soup so I just assume lots of other people want soup recipes. I know that’s a stretch.
You can make this soup with or without chicken, but either way, it’s oh so satisfying. It really is a meal for me.
SERVES: 8
INGREDIENTS
- Butter or avocado oil: 4 Tbsp.
- Organic dark or white chicken, cut into small pieces or shredded: 1 lb.
- Onion, chopped: 1 Medium
- Leeks, white part only, washed and chopped:
- Organic celery, diced: 3 stalks
- Garlic, minced: 3 cloves
- Canned artichoke, hearts or chopped: Two 14 oz cans
- Lemon juice: one lemon or 2 Tbsp. lemon juice like Lakewood Organic
- Salt: 1 tsp. or more to taste
- Pepper, cracked: 1 tsp. or more to taste
- Chicken bone or regular broth: 4 cups
- White wine: ½ cup
- Organic heavy cream: 1 cup
- Coconut cream (International section): 1 cup (if a vegan version is preferred, the heavy cream can be substituted with coconut cream. Use 2 cups).
- Frozen or fresh spinach; baby spinach is best: 6 – 10 ounces
DIRECTIONS
- Chop raw chicken into small pieces and cook in avocado oil until just barely cooked. Set aside.
- Heat oil or butter in large pot on medium heat. Add the onion, leeks, celery, garlic and cook for 5 minutes.
- If artichokes are hearts, chop into small pieces. Add to vegetable mixture. Cook for 5 minutes.
- Add broth, lemon juice, salt, pepper and stir. Bring to a boil and then reduce heat to medium for about 15 minutes.
- Turn heat on low and stir in cream, coconut cream and spinach. Heat for 3 – 5 minutes.
- Using a standalone or handheld immersion blender, puree the soup in batches and pour into a separate pot.
- Pour all the pureed mixture back into the original pot. Add the cooked chicken (or leave it out for a vegan soup) and bring to a simmer until heated through.
Can be served with sour cream, finely grated parmesan or cilantro.