CREAMY CHICKEN FLORENTINE SOUP

INGREDIENTS:

• 1 tbsp Unsalted butter (or oil of choice for dairy-free or whole 30)
• 4 cloves Garlic (minced)
• 1/2 large Onion (diced)
• 2 tsp Italian seasoning
• 4 cups Chicken broth, reduced sodium (or bone broth)
• 1 cup Heavy cream (or coconut cream for paleo, dairy-free or whole 30)
• 1 lb Shredded chicken
• 10 oz Spinach
• 1 14-oz can Artichoke hearts (optional; drain and chop first if using)
• Sea salt
• Black pepper

INSTRUCTIONS:

1. In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
2. Add the onions and Italian seasoning. Saute for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
3. Add the chicken broth, cream, shredded chicken, and spinach. Add the chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to taste, if desired.
4. Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.

RECIPE NOTES

Nutrition info does not include optional artichoke hearts. Adding these would also increase number of servings to 8.

Serving size: 1 cup