Creamy Lemon Chicken Soup with Spinach
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8
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Calories
235 kcal
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Course
Main Course, Soup
Creamy Lemon Chicken Soup with Spinach
Description
This soup begins by sautéing butter, onions, celery, carrots, and garlic to soften and build flavor. Whole chicken breasts are added along with lemon zest, Italian seasoning, chicken broth, salt, and pepper, then simmered until the chicken is cooked through and tender. Meanwhile, a mixture of heavy cream and cornstarch is whisked to ensure smooth thickening later.
After cooking, the chicken is removed and shredded, while the cream mixture and grated Parmesan cheese are stirred into the broth to thicken it into a creamy base. The shredded chicken, baby spinach, and chopped parsley are then added back, providing a blend of savory, tangy, and fresh elements with a smooth texture. The soup is seasoned to taste before serving warm.
The lemon zest brings brightness without overpowering, and the Parmesan lends subtle umami. The soup works as a filling meal with balanced flavors and comforting creaminess. It can be adjusted to keto requirements by substituting glucomannan powder for cornstarch and reducing carrots.
Ingredients
- 2 tablespoons butter or olive oil
- 1 large onion peeled and chopped, sweet
- 1 cup celery chopped
- 1 cup carrot chopped
- 5-6 cloves garlic minced
- 1 pound chicken breast boneless
- 2 teaspoons lemon zest
- 1 tablespoon Italian seasoning
- 8 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup cornstarch (2 tsp glucommanan powder for keto)
- 1 cup Parmesan Cheese grated
- 1 cup spinach packed, baby
- 1/4 cup parsley chopped
- salt
- black pepper
Instructions
- Place a large 6-8 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3 minutes. Then add in the carrots and garlic and sauté another 2 minutes to soften.
- Place whole raw chicken breasts in the pot. Add in the lemon zest, Italian seasoning, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and bring to a boil. Lower the heat if needed and simmer for about 15 minutes (covered) to cook the chicken.
- Meanwhile, whisk the heavy cream and cornstarch (or glucomannan) together until very smooth.
- Once the chicken has cooked through, pull the chicken breasts out of the pot with tongs and set on a cutting board.
- Stir the heavy cream mixture and parmesan cheese into the soup base to thicken. Stir another minute, until the parmesan melts and blends smoothly into the soup base.
- Use two forks to shred the chicken breasts. Then stir the shredded chicken, spinach, and parsley in the soup. Taste, then salt and pepper as needed. Serve warm, with extra parmesan if desired!
Notes
- Adding 1–2 tablespoons of fresh lemon juice at the end enhances the lemon flavor if desired.
- To make this kiby keto-friendly, use glucomannan powder instead of cornstarch and reduce carrot quantity by half.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1.5cup | |
| Calories | 235kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 75mg | 25% |
| Sodium | 1177mg | 49% |
| Potassium | 605mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3681IU | 74% |
| Vitamin C | 25mg | 28% |
| Calcium | 204mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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