Add the onion and garlic and gently cook for 3 minutes until golden.
Add the chicken and cook for a further 7-10 minutes, stirring occasionally to ensure even cooking.
When the chicken is cooked through, add the artichokes, chicken stock and bay leaves. Season with the salt and pepper.
Cover the saucepan, bring the soup to the boil and then simmer for 20 minutes.
Add the cream and blend the soup until smooth.
Serve and slurp!
Coconut cream could be substituted for heavy cream to make this soup dairy free.The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.