I used to think “Florentine” was just a fancy way to say “spinach snuck into dinner,” but this soup? Total game-changer. Warm, creamy, loaded with tender chicken and briny artichokes—and it clocks in at just over 5g net carbs per bowl.
It’s one of those recipes I keep in my back pocket for when I need something fast, filling, and blood-sugar friendly. And yes, you can tweak it. Mushrooms instead of artichokes? Go for it. Want it dairy-free? I’ve tested that too.
What Makes This Feel Like Real Food
Let’s be real: a lot of “keto soups” are either watery sadness or a heavy cream overload. This one lands in the sweet spot. Here’s why it works:
- Real body from the broth + cream without going too thick or gloopy
- Spinach stirred in at the end stays fresh, not mushy
- Artichokes give a little tang + fiber boost, so it doesn’t feel one-note
- It reheats like a dream, so you can make a big batch and actually look forward to leftovers
What I Used (And Why It Worked)
- Unsalted butter (1 tbsp) – For flavor and fat. Swap with olive oil for dairy-free.
- Garlic (4 cloves, minced) – Base flavor builder. Don’t skimp.
- ½ Onion, diced – Adds sweet-savory depth when caramelized (trust me, don’t rush it).
- Italian seasoning (2 tsp) – A no-fuss shortcut to herby flavor.
- Reduced sodium chicken broth (4 cups) – I go for bone broth when I have it—extra collagen and flavor.
- Heavy cream (1 cup) – Creamy without being cloying. Full-fat coconut milk works great if you’re dairy-free.
- Shredded chicken (2 cups) – Rotisserie is your time-saving hero here.
- Artichoke hearts (14 oz) – Adds briny brightness and fiber. Just drain and chop.
- Sea salt + black pepper – Season gradually; don’t dump it all in at once.
- Fresh spinach (10 oz) – Wilts quickly, keeps its color if you add it at the end.
Keto Swaps That Actually Work
| Ingredient | Swap | What to Expect |
|---|---|---|
| Heavy cream | Full-fat coconut milk | Slight coconut taste, but still creamy and rich |
| Artichokes | Sliced mushrooms | Less tangy, more umami—still delish |
| Chicken broth | Bone broth | More flavor, more protein, better skin day 😉 |
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Soup turned out watery | Didn’t simmer long enough | Let it reduce 5–10 mins to thicken naturally |
| Spinach turned brown | Added too early | Stir in at the very end—off heat is best |
| Over-salted | Didn’t wait to adjust after simmering | Season in layers, taste as you go |
Step-by-Step: How I Make It
- Sauté garlic in butter over medium heat—just until fragrant (about 1 min).
- Add onions + Italian seasoning, and cook 7–10 minutes until they’re golden and soft.
- Pour in broth + cream, then add chicken and chopped artichokes. Bring to a boil.
- Simmer for 5–10 minutes, just to let everything blend.
- Kill the heat, stir in spinach until wilted.
- Taste + adjust salt and pepper. Done.
Keto Trick I Swear By: I portion this soup into 8 equal servings using a measuring cup—makes macro tracking stupid-easy and helps me not “accidentally” eat three bowls in one sitting.
My Go-To Low-Carb Hacks
- Let Almond Flour Batter Rest: Give it 5–10 minutes before baking or cooking. It hydrates the flour, thickens the mix, and smooths out the texture—so your muffins or pancakes don’t taste like gritty disappointment.
- Weigh Cheese Instead of Guesstimating: Seriously, cheese is a macro landmine. What feels like a tablespoon can be triple. I use a kitchen scale for anything where fat or calories matter—like fathead dough, casseroles, or tracking tight.
- Microwave Mozzarella First for Fathead Dough: Don’t just throw it in cold—microwave it with your butter or cream cheese first. It melts smoother, mixes better, and saves you from the “rubbery dough ball” situation.
- Roast Your Veggies—Don’t Boil: Roasting = flavor and texture. Boiling = mush. Even keto-friendly veg like cauliflower and broccoli shine when they’re crisped up with olive oil, salt, and a hot oven.
Freezing + Reheating Without Ruining It
- Fridge: Keeps well for up to 4 days.
- Freezer: Cools + freezes great (leave a little space for expansion). Thaw overnight in the fridge.
- Reheat: Low and slow on the stove, or covered in the oven at 350°F for 15–20 min. Avoid the microwave if you can—it’ll split the cream.
Real Keto Questions, Real Answers
Q: Will this spike blood sugar?
A: Not if you’re using full-fat dairy and no weird thickeners. The carbs clock in at 5.3g net per cup—very manageable in keto macros.
Q: Can I skip the artichokes?
A: Yep. Mushrooms are a great stand-in. Just sauté them with the onions for best texture.
Q: Can I make this in a slow cooker?
A: You can, but it’s honestly faster on the stove. If you do, add spinach in the last 10 minutes before serving.
Nutrition Facts
Servings: 8
Serving Size: 1 cup
| Nutrient | Amount |
|---|---|
| Calories | 243 kcal |
| Total Fat | 16.9g |
| – Saturated Fat | 8.3g |
| – Monounsaturated | ~4.6g |
| – Polyunsaturated | ~1.3g |
| Cholesterol | 87mg |
| Sodium | 570mg |
| Potassium | 530mg |
| Total Carbs | 5.3g |
| – Dietary Fiber | 1.2g |
| – Sugars | 1.6g (natural, from onion/artichoke) |
| Net Carbs | 4.1g |
| Protein | 18.6g |
Check out More Recipes:
- Low Carb Keto Zucchini Alfredo
- Low Carb Keto Cucumber Noodles
- Low Carb Keto Slow Cooker Mongolian Beef Recipe
Low Carb Keto Chicken Florentine Soup
Description
Creamy, low-carb Chicken Florentine Soup with spinach, artichokes, and tender chicken in a rich broth—comforting, keto-friendly, and ready in just 30 minutes.
Ingredients
Instructions
- Heat butter in a large pot. Sauté garlic for 1 minute.
- Add onion + Italian seasoning. Cook until onions are soft and golden, about 7–10 minutes.
- Stir in broth and cream. Add chicken and artichokes. Season with salt and pepper.
- Bring to a boil, then simmer for 5–10 minutes.
- Turn off heat. Stir in spinach until wilted. Adjust seasoning and serve.
Notes
- Let Almond Flour Batter Rest: Give it 5–10 minutes before baking or cooking. It hydrates the flour, thickens the mix, and smooths out the texture—so your muffins or pancakes don’t taste like gritty disappointment.
- Weigh Cheese Instead of Guesstimating: Seriously, cheese is a macro landmine. What feels like a tablespoon can be triple. I use a kitchen scale for anything where fat or calories matter—like fathead dough, casseroles, or tracking tight.
- Microwave Mozzarella First for Fathead Dough: Don’t just throw it in cold—microwave it with your butter or cream cheese first. It melts smoother, mixes better, and saves you from the “rubbery dough ball” situation.
- Roast Your Veggies—Don’t Boil: Roasting = flavor and texture. Boiling = mush. Even keto-friendly veg like cauliflower and broccoli shine when they’re crisped up with olive oil, salt, and a hot oven.
