Creamy Keto Spinach & Artichoke Soup

Keto Recipes > Keto Lunch Recipes

This spinach and artichoke soup is a comforting, nutrient-dense dish that combines the rich flavors of spinach and artichokes with the heartiness of chicken thighs. This creamy soup is not only a delicious low-carb option but also packed with protein, making it a satisfying meal that will keep you full and energized. The addition of spinach and artichokes adds a healthful twist and boosts the soup’s nutritional profile with essential vitamins and minerals.

With minimal prep and cook time, you can enjoy a quality soup on weeknights without spending hours in the kitchen. Whether you’re looking for a cozy dinner or a hearty lunch, this soup is sure to become a staple in your keto meal rotation. This recipe does not freeze well, but leftovers can be refrigerated up to 4 days in an airtight container. My preference is re-heating on stovetop, but you can microwave it in a pinch!

Yields 4 servings of Creamy Keto Spinach & Artichoke Soup

The Preparation

  • 12 ounce boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 8 ounce canned artichoke hearts, drained
  • 10 ounce frozen spinach, thawed and drained
  • 1/2 medium yellow onion, diced
  • 3 teaspoons fresh garlic, minced
  • 2.5 cups chicken broth
  • 1/2 medium lemon, juice and zest
  • 1/2 cup heavy cream
  • 6 ounce cream cheese
  • 2 ounce Parmesan cheese, grated
  • salt and pepper, to taste

The Execution

1. Gather and prep all of your ingredients.

2. Add olive oil to pot over medium-low heat. Season chicken thighs with salt and pepper, then cook until done through.

3. Remove chicken from the pot, reserving any excess oil in the bottom. Shred chicken with 2 forks, then set aside.

4. Bring the pot to medium heat, then add the onion. Cook until fragrant, about 2-3 minutes. Once onion is fragrant, add the garlic and cook until soft, about 1 more minute.

5. Add in the chicken broth, spinach, artichoke hearts, lemon juice, and lemon zest. Bring to a simmer.

6. Once soup is simmering, reduce heat to low and then add in the cream, cream cheese, and grated parmesan cheese. Stir through slowly until all cheese has melted and incorporated into the soup.

7. Add shredded chicken back into the pot and stir, allowing it to heat through.

8. Season with salt and pepper to taste, then serve while hot. Enjoy!

This makes a total of 4 servings of Creamy Keto Spinach & Artichoke Soup. Each serving comes out to be 528 calories, 41.1g fats, 10g net carbs, and 28.7g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
12 ounce boneless, skinless chicken thighs 486 30.38 0 0 0 57.7
1 tablespoon olive oil 119 13.5 0 0 0 0
8 ounce canned artichoke hearts 116 0.77 24.95 12.93 12.02 6.55
10 ounce frozen spinach 82 1.62 11.94 8.22 3.71 10.29
0.5 medium yellow onion 21 0.09 4.77 0.66 4.11 0.64
3 teaspoon fresh garlic 13 0.04 2.81 0.18 2.63 0.54
2.5 cup chicken broth 30 1.05 2.19 0 2.19 3.19
0.5 medium lemon 12 0.13 3.91 1.18 2.74 0.46
0.5 cup heavy cream 405 42.84 3.21 0 3.21 3.33
6 ounce cream cheese 582 57.83 6.97 0 6.97 10.46
2 ounce parmesan cheese 244 16.22 2.32 0 2.32 21.83
0 none salt and pepper 0 0 0 0 0 0
Totals 2110 164.47 63.07 23.17 39.9 114.99
Per Serving (/4) 527.5 41.1 15.8 5.8 10.0 28.7

Creamy Keto Spinach & Artichoke Soup

This makes a total of 4 servings of Creamy Keto Spinach & Artichoke Soup. Each serving comes out to be 528 calories, 41.1g fats, 10g net carbs, and 28.7g protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 12 ounce boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 8 ounce canned artichoke hearts drained
  • 10 ounce frozen spinach thawed and drained
  • ½ medium yellow onion diced
  • 3 teaspoons fresh garlic minced
  • 2.5 cups chicken broth
  • ½ medium lemon juice and zest
  • ½ cup heavy cream
  • 6 ounce cream cheese
  • 2 ounce Parmesan cheese grated
  • salt and pepper to taste

Instructions
 

  • Gather and prep all of your ingredients.
  • Add olive oil to pot over medium-low heat. Season chicken thighs with salt and pepper, then cook until done through.
  • Remove chicken from the pot, reserving any excess oil in the bottom. Shred chicken with 2 forks, then set aside.
  • Bring the pot to medium heat, then add the onion. Cook until fragrant, about 2-3 minutes. Once onion is fragrant, add the garlic and cook until soft, about 1 more minute.
  • Add in the chicken broth, spinach, artichoke hearts, lemon juice, and lemon zest. Bring to a simmer.
  • Once soup is simmering, reduce heat to low and then add in the cream, cream cheese, and grated parmesan cheese. Stir through slowly until all cheese has melted and incorporated into the soup.
  • Add shredded chicken back into the pot and stir, allowing it to heat through.
  • Season with salt and pepper to taste, then serve while hot. Enjoy!

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