1 large carrot, chopped
4 stalks of celery, chopped
1 yellow onion, sliced
2 cloves of garlic, grated or finely minced
1 tablespoon olive oil
2 teaspoons kosher salt + 2 teaspoons pepper
8 cups chicken stock
(2) 12-ounce bags frozen artichoke hearts
16-ounce bag frozen chopped organic spinach
12-ounce bag frozen organic cauliflower rice
zest from 2 lemons
juice from 2 lemons
Heat your dutch oven over medium high heat. Add the olive oil, then add the carrots, celery, onions, garlic, salt and pepper. Cook until the vegetables are softened, about 10 minutes, stirring occasionally.
Remove the chicken drumsticks and rest until cool enough to handle. Pull all the chicken off the bones, then shred the chicken. (Save your bones for homemade chicken stock!)
Return the shredded chicken to the soup along with the frozen artichoke hearts, frozen spinach and frozen cauliflower rice. Cook another 5 minutes until the frozen vegetables are thawed and warm.
Add in the lemon zest and lemon juice. Taste for salt, pepper and lemon juice and adjust if needed.
Serve warm, with additional lemon wedges.
Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Microwave until warm, about 3-5 minutes. Or reheat in a sauce pan on the stove top until warm.
Use of Chicken: I like to use chicken drumsticks because the dark meat adds tons of flavor, and so do the chicken bones when simmering in the soup. But you could substitute chicken breasts or thighs, or even already cooked shredded chicken to cut the cooking time way down!