5.0 from 72 votes
Creamy Lemon Chicken Soup with Spinach
Cozy up with this keto chicken spinach soup, a perfect blend of tender chicken, fresh veggies, and zesty lemon. With a rich, velvety base of heavy cream and parmesan, plus a hint of spinach and parsley, each bowl is both hearty and refreshing!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8
Calories: 235 kcal
Course:
Main Course , Soup
Cuisine:
Greek , American
Ingredients
- 2 tablespoons Butter, or olive oil
- 1 large sweet onion, peeled and chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 5-6 cloves garlic, minced
- 1 pound boneless chicken breasts
- 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 grated Parmesan cheese
- 1 cup baby spinach, packed
- 1/4 cup chopped parsley
- salt and 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!
Cup of Yum
Notes
- This recipe only calls for fresh lemon zest. If you want a stronger lemon flavor, add 1-2 tablespoons of juice at the end.
- KETO? To make this recipe true keto, use 2 teaspoons glucomannan powder in place of the cornstarch, and use only 1/2 cup chopped carrots.
Nutrition Information
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
(17%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3681IU
(74%)
Vitamin C
25mg
(28%)
Calcium
204mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 235
% 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.