Ingriedients

• 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
• 3 cups shredded chicken (1.5 pounds chicken drumsticks, thighs and/or breasts)
• 8 cups chicken stock
• (2) 12-ounce bags frozen artichoke hearts
• (1) 16-ounce bag frozen chopped organic spinach
• (1) 12-ounce bag frozen organic cauliflower rice
• (1) 12-ounce bag of diced butternut squash
• zest from 2 lemons
• juice from 2 lemons

INSTRUCTIONS

1. Heat dutch oven over medium-high heat. Add the olive oil.
2. Add celery, onions, garlic, salt, and pepper. Cook until vegetables are softened, about 10 minutes.
3. Add in chicken and chicken stock. Simmer about 30 minutes.
4. Remove the chicken and let rest until cool enough to handle. Pull all the chicken off the bones and shred.
5. Return the shredded chicken to the soup along with the frozen veggies and frozen cauliflower rice. Cook another 5 minutes until the frozen vegetables are thawed and warm.
6. 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.