INGREDIENTS
2 cups
chicken stock
1/2 cup
carrots
1 cup
celery sticks
1/2 cup
onion
28 oz
deboned chicken thighs into 1" pieces
1
spring rosemary or
3
garlic cloves
1/4 tsp
thyme
1/2 tsp
oregano
1 cup
spinach
1/2 cup
heavy cream
1 serving
salt and pepper
1/8 tsp
xantham gum