Ingredients:

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•   1 tbsp avocado oil
•   6-8 garlic cloves (minced)
•   1 small onion (chopped)
•   1 tsp garlic powder
•   1 tsp onion powder
•   1 tsp smoked paprika
•   1/2 tsp cayenne pepper
•   1 tsp salt
•   1/2 tsp black pepper
•   6 1/2 cup chicken broth
•   1/3 cup Arborio rice
•   1 cup heavy cream
•   2 cups parmesan cheese (shredded)
•   1/2 lemon (juiced)
•   2 handfuls spinach
•   rotisserie chicken (shredded)
•   chives (chopped, for topping)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions:

1. In a large pot, heat avocado oil over medium heat. Add onion and garlic, sauté until fragrant and softened.
2. Stir in garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.
3. Pour in chicken broth and add Arborio rice. Simmer for about 15–20 minutes, or until the rice is tender.
4. Stir in shredded rotisserie chicken, heavy cream, and Parmesan. Let it simmer (not boil) until creamy and slightly thickened.
5. Add lemon juice and spinach, stirring just until the spinach wilts.
6. Taste and adjust seasoning as needed.
7. Ladle into bowls and top with chives and extra Parmesan.

If want a thinner soup add in more broth, and add more seasonings.