About the Recipe
Paleo, Keto Friendly, Dairy Free, Gluten Free
Easy to modify to suit your clients needs and what they have in the pantry
Prep Time is based off having cooked chicken, can also use diced raw and adjust.
If you would like to add more color, consider adding in carrots or sweet potato.
If your clients like heat, add in some cayenne or fine dice fresh chili.
Pair with a salad, seed crackers, scones if you need a heartier dish depending on client requirements.
There are many variations to this dish, feel free to adjust as needed to suit your needs!
Ingredients
2 cups cooked Shredded Chicken, or 2 chicken breast diced.
3 Tbsp Ghee or avocado oil
1 medium onion chopped
4 cloves garlic minced
1.5 red pepper, small dice
3 Tbsp tapioca or arrowroot flour (or other available starch)
4 cups chicken broth
1 400ml can coconut milk, full fat
2 Tbsp nutritional yeast (optional)
1 1/2 tsp stone ground mustard or Dijon
1 tsp fresh chopped thyme
1/8 tsp cayenne
Fresh lemon juice, 1/2 - 1 lemon 4-5 oz fresh baby spinach, chopped 14 oz can artichoke hearts drained and chopped (not marinated) Sea salt and black pepper to taste
Preparation
Step 1
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, red pepper, season with sea salt and pepper and cook another minute.
Step 2
Add the tapioca or arrowroot flour to the mixture and stir, then slowly pour in the broth, stirring continuously. Bring to a boil, stirring.
Step 3
Stir in the chicken, coconut milk, nutritional yeast, mustard, thyme and cayenne. Raise the heat to medium and cook 3-5 minutes.
Step 4
Stir in the spinach in batches, then the artichoke hearts, and simmer another 2-5 minutes to blend flavors. Taste and season with lemon juice, salt and pepper as desired.