Think warm dip meets cosy chicken soup, and it’s all 100% keto. This creamy spinach and artichoke soup gets a delicious protein boost from shredded chicken, making it perfect for a satisfying lunch or fuss free dinner.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
What You’ll Need
- 2 cooked chicken breasts, shredded (or about 2 cups shredded rotisserie chicken)
- 4 cups fresh spinach, roughly chopped
- 1 tin (or 1½ cups) artichoke hearts, drained and chopped
- 1 cup fresh cream
- 115g cream cheese, softened
- ½ cup Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 3 cups chicken stock
- 1 Tbsp olive oil or butter
- Salt & black pepper to taste
Method
- Heat olive oil or butter in a large pot over medium heat.
- Add the garlic and sauté for 1–2 minutes until fragrant.
- Add the chopped spinach and cook for 3–4 minutes until wilted.
- Pour in the chicken stock and fresh cream. Stir to combine and bring to a gentle simmer.
- Stir in the softened cream cheese and Parmesan. Mix well until everything is creamy and melted.
- Add the shredded chicken to the pot and let it simmer for 5–7 minutes, allowing the flavours to come together and the chicken to heat through.
- Season with salt and pepper to taste, then ladle into bowls and top with a sprinkle of Parmesan or a swirl of cream if you like.
Tips from the Kitchen
- No chicken prepped? Use leftover roast chicken, rotisserie chicken, or poach a couple of fillets quickly in salted water.
- Veggie version: Skip the chicken and bump up the artichokes or add sautéed mushrooms for a delicious meat free option.
- Freezer friendly: Let it cool completely before freezing. Reheats beautifully on the stove – just stir gently to bring the creaminess back.
🧮 Macros per Serving
Calories: 576 kcal
Fat: 42.9g
Protein: 41.3g
Net Carbs: 5.5g
Want some more winter warmers? Check out my hearty keto Lamb Stew here:
