Serves 8 

• 2 tbsp olive oil 
• 1 onion, diced 

• 3 large celery stalks, chopped 
• 2 large carrots, peeled and chopped 
• 1 tbsp minced garlic 
• 8 cups organic chicken broth 
• 1/2 tsp turmeric 

• 1/2 tsp crushed red pepper  
• 1 1/2 tsp. salt 
• 1 (15 oz) can chickpeas, drained and rinsed 
• 3 cups shredded chicken (click here for the recipe) 
• 2 cups spinach, stems cut 

Directions 

1. Using a dutch oven, heat oil over medium-high heat and sauté onion, celery, and carrots for 5 minutes. Add garlic, cooking for an additional 3 minutes. 
2. Stir in the chicken stock, turmeric, crushed red pepper, salt and chickpeas and bring to a boil.  
3. Stir in shredded chicken. 
4. Cover and simmer for 15 to 20 minutes. 
5. Add spinach, cooking for an additional 5 minutes.