Yield: 9 cups (72 oz)
Serving size: 12 oz

Ingredients

• 1 Tbsp olive oil
• 1 lb skinless, boneless chicken breasts (or thighs), sliced into cubes
• 1 tsp garlic, minced 
• 2 cups mushrooms, sliced
• 1 cup green onions, thinly sliced
• 1 cup roasted red peppers, drained and cut into 1 inch slices
• 8 oz cream cheese
• 4 cups chicken broth or stock
• 1 tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp salt (or to taste)
• ¼ tsp black pepper (or to taste)
• ¼ tsp smoked paprika (can use regular paprika)
• 1 cup heavy whipping cream
• ¼ cup unflavored Whey Protein Powder (optional for extra protein)
• 6 cups raw spinach or arugula leaves

Instructions

1. In a large stock pot or Dutch oven, heat olive oil on medium-high heat. Add chicken and brown for ~5 minutes. Remove chicken and set aside. 
2. Reduce heat to medium and add garlic, mushrooms and green onions. Saute for 3 to 5 minutes or until soft. 
3. Return cooked chicken to pot and stir to blend together with cooked vegetables.
4. Add roasted pepper and cream cheese and continue stirring to combine with other ingredients until cream cheese is melted.
5. Gradually stir in the broth/stock and the seasonings while bringing to a simmer. 
6. Whisk in the heavy cream and whey protein powder (optional) and bring to a light boil. Add spinach and stir until leaves are wilted.
7. Turn off heat and garnish as desired.