Mediterranean Chicken Soup

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In my former life, before I bothered to eat with purpose and consider my health when I was choosing my food, I would get together with my best friend Steph and her family often on the weekends.  We would drink it up...and we almost always ended up ordering pizza.  Now...I have to admit, that what I miss most on a dairy-free, grain-free ketogenic diet is pizza.  Steph and I would order regular pizza for the kids...and, for us, we would order a special treat....A Mediterranean Chicken Pizza.  Now, truthfully, this soup is not at all like biting into one of those delicious slices of pizza....but it gives me the Mediterranean flavors....the artichokes, the spinach, tomatoes...and the added bonus?  I don't feel sick and lethargic after eating it.  I hope that you try this recipe and like it! 

 - Gail

 Mediterranean Chicken Soup
Ingredients: 
3 Tbsp coconut oil
1 red onion  - chopped
6 cloves of minced garlic
1 pound cooked, shredded chicken breast
10 oz. Fresh Spinach
24 oz Can Crushed Tomatoes
 4 cups chicken broth
14 oz artichoke hearts (gently broken apart by hand)
1 12 oz can full fat coconut milk
8 oz vegan cream cheese.  (My favorite brand is Kite Hill)
Sundried Tomatoes (if desired)
Pine Nuts (if desired)
Instructions:
1) Heat up the coconut oil in a large soup pot.  Cook the chopped onions and garlic until translucent and fragrant.
2) Add the spinach to the pot.  Cook on low until the spinach is wilted.
3)  Add the chicken broth, crushed tomatoes, and artichoke hearts to the pot.  Add the coconut milk and vegan cream cheese.  Stir all ingredients until well blended.
4) Add salt and pepper to taste.
*Top off soup with pine nuts, sundried tomatoes and/or nutritional yeast if desired.

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