This creamy and comforting Low Carb Keto Chicken Florentine Soup is a quick and easy meal packed with tender chicken, spinach, and artichokes in a rich, flavorful broth. Perfect for busy nights, it’s warm, satisfying, and ready in just 30 minutes! Swap artichokes for mushrooms or add extra garlic for a deeper flavor.
Ingredients Needed
- 1 tbsp Unsalted butter (or olive oil for dairy-free)
- 4 cloves Garlic, minced
- ½ large Onion, diced
- 2 tsp Italian seasoning
- 950ml (4 cups) Chicken broth, reduced sodium (or bone broth)
- 240ml (1 cup) Heavy cream (or full-fat coconut milk for dairy-free)
- 450g (1 lb) Shredded chicken (~2 cups)
- 400g (14 oz) Artichoke hearts, drained and chopped into bite-sized pieces
- ½ tsp Sea salt (to taste)
- ¼ tsp Black pepper (to taste)
- 280g (10 oz) Fresh spinach
How To Make Low Carb Keto Chicken Florentine Soup
- Melt the butter: In a large pot over medium heat, melt the butter. Add the garlic and sauté for about a minute until fragrant.
- Sauté the onions: Add the diced onions and Italian seasoning. Sauté for 7-10 minutes, until slightly browned and just starting to caramelize. For deeper flavor, cook longer.
- Add liquids and chicken: Pour in the chicken broth and cream, then add the shredded chicken and chopped artichoke hearts. Season with salt and pepper to taste.
- Simmer the soup: Increase the heat to high and bring the soup to a boil. Reduce the heat and let it simmer for about 5 minutes.
- Add the spinach: Lower the heat to low, add the spinach, and stir until wilted. Adjust salt and pepper if needed.
Recipe Tips
- Use freshly cooked or rotisserie chicken: Freshly shredded chicken adds the best flavor and texture. If using leftover chicken, make sure it’s not too dry.
- Sauté onions until golden: Don’t rush this step! Letting the onions caramelize slightly adds a deeper, richer taste to the soup.
- Add spinach at the end: Stir in the spinach just before serving to keep it fresh and vibrant. Overcooking will make it mushy.
- Adjust thickness to your liking: If you want a thicker soup, let it simmer longer. For a thinner consistency, add more broth.
- Season gradually: Start with a little salt and pepper, then adjust after the soup simmers to avoid over-seasoning.
How To Store and Reheat Leftovers?
- Refrigerate: First, let the leftover soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Let the soup cool completely, then pour it into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove over low heat, stirring occasionally.
- Reheat: Pour the soup into an oven-safe dish and cover with foil. Heat at 175°C (350°F) for about 15-20 minutes, stirring halfway through until warmed through.
Nutrition Facts
Serving Size: 1 cup
- Calories: 243
- Total Fat: 16.9g
- Saturated Fat: Not specified
- Cholesterol: Not specified
- Sodium: Not specified
- Potassium: Not specified
- Total Carbohydrate: 5.3g
- Dietary Fiber: 1.2g
- Sugars: 1.6g
- 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
This creamy and comforting Low Carb Keto Chicken Florentine Soup is a quick and easy meal packed with tender chicken, spinach, and artichokes in a rich, flavorful broth. Perfect for busy nights, it’s warm, satisfying, and ready in just 30 minutes! Swap artichokes for mushrooms or add extra garlic for a deeper flavor.
Ingredients
Instructions
- Melt the butter: In a large pot over medium heat, melt the butter. Add the garlic and sauté for about a minute until fragrant.
- Sauté the onions: Add the diced onions and Italian seasoning. Sauté for 7-10 minutes, until slightly browned and just starting to caramelize. For deeper flavor, cook longer.
- Add liquids and chicken: Pour in the chicken broth and cream, then add the shredded chicken and chopped artichoke hearts. Season with salt and pepper to taste.
- Simmer the soup: Increase the heat to high and bring the soup to a boil. Reduce the heat and let it simmer for about 5 minutes.
- Add the spinach: Lower the heat to low, add the spinach, and stir until wilted. Adjust salt and pepper if needed.
Notes
- Use freshly cooked or rotisserie chicken: Freshly shredded chicken adds the best flavor and texture. If using leftover chicken, make sure it’s not too dry.
- Sauté onions until golden: Don’t rush this step! Letting the onions caramelize slightly adds a deeper, richer taste to the soup.
- Add spinach at the end: Stir in the spinach just before serving to keep it fresh and vibrant. Overcooking will make it mushy.
- Adjust thickness to your liking: If you want a thicker soup, let it simmer longer. For a thinner consistency, add more broth.
- Season gradually: Start with a little salt and pepper, then adjust after the soup simmers to avoid over-seasoning.
Low Carb Keto Chicken Florentine Soup
