Creamy Spinach Artichoke Chicken Soup (DF, GF)

Creamy Spinach Artichoke Chicken Soup is a comforting and hearty dish that combines the rich flavors of classic spinach artichoke dip with the satisfying depth of chicken soup. This version is specifically designed to be dairy-free (DF) and gluten-free (GF), making it accessible to those with dietary restrictions while still delivering a decadent taste experience.

Yield: 4 to 6 servings

INGREDIENTS

2 tablespoons avocado oil

1 large yellow onion, finely chopped

Kosher salt and black pepper

3 celery stalks, chopped

8 garlic cloves, smashed and chopped

2 cups chicken bone broth

¾cup white wine

2 lbs boneless, skinless chicken thighs

½lemon, juiced (about 1½ tablespoons)

1 teaspoon red-pepper flakes

1(10-ounce) package frozen cut spinach

1(12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)

½cup Coconut Yogurt

½cup finely chopped fresh dill

4 to 6 scallions, thinly sliced, for topping

•In a large Dutch oven over medium-high heat, heat avocado oil. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.

•Pour in the bone broth and wine, and bring to a simmer. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.

•Reduce the heat to maintain a low simmer  uncovered for 20 minutes.

•Add the spinach and artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.

•Add the coconut yogurt in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and season if necessary.

•Divide the soup among bowls, and top with scallions and freshly squeezed lemon.