INGREDIENTS
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2 cups chicken stock*
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2 medium carrots (1/2 cup), peeled and finely diced
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2 celery sticks (1 cup), diced
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1/2 onion (1/2 cup), diced
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28 ounces skinless and deboned chicken thighs diced into 1" pieces
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1 spring fresh rosemary or 1/2 teaspoon dried rosemary
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3 garlic cloves, minced
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1/4 teaspoon dried thyme
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1/2 teaspoon dried oregano
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1 cup fresh spinach
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1/2 cup heavy cream
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salt and pepper, to taste
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xantham gum, to desired thickness starting at ⅛ teaspoon
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