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

1. Chop raw chicken into small pieces and cook in avocado oil until just barely cooked. Set aside.
2. Heat oil or butter in large pot on medium heat. Add the onion, leeks, celery, garlic and cook for 5 minutes.
3. If artichokes are hearts, chop into small pieces. Add to vegetable mixture. Cook for 5 minutes.
4. Add broth, lemon juice, salt, pepper and stir. Bring to a boil and then reduce heat to medium for about 15 minutes.
5. Turn heat on low and stir in cream, coconut cream and spinach. Heat for 3 – 5 minutes.
6. Using a standalone or handheld immersion blender, puree the soup in batches and pour into a separate pot.
7. 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.