Before starting, ensure all ingredients are measured and prepped for seamless cooking.

Place a large stock pot over medium heat and add the ghee or avocado oil. Once shimmering, toss in the chopped onion and stir to coat. Sauté for about 2 to 3 minutes, until the onion softens and becomes fragrant. Add in the minced garlic, sprinkle with sea salt and black pepper, and cook for another minute until aromatic.

Sprinkle the tapioca or arrowroot flour over the mixture and stir well to combine. Slowly pour in the chicken broth, stirring constantly to avoid clumps. Bring the mixture to a boil, continuing to stir as it thickens to a silky consistency.

Reduce the heat to a gentle simmer. Stir in the shredded chicken, coconut milk, nutritional yeast (if using), stone ground mustard, and a squeeze of fresh lemon juice. Raise the heat slightly and allow the mixture to simmer for 3 to 5 minutes, letting the flavors meld.

Fold in the chopped spinach in batches, allowing it to wilt before adding more. Once the spinach is incorporated, add the chopped artichoke hearts and let the soup simmer for another 2 to 5 minutes, giving time for the flavors to harmonize. Taste and adjust the seasoning with additional salt and pepper if needed.

Ladle into bowls and serve piping hot.