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Chicken Soup with Fennel and Spinach Recipe


Atkins Chicken Soup with Fennel and Spinach
4g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

33.1g

Protein

9g

Fat

2.2g

Fiber

245.4kcal

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 1 tablespoon Extra Virgin Olive Oil
  • 4 cup, sliced Fennel Bulk
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp chopped Shallots
  • 4 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 6 leg, bone and skin removed Chicken Leg
  • 3 cup Baby Spinach
  • 2 tsp Lemon Zest

DIRECTIONS

  1. In a large pot, heat oil over medium heat until it shimmers. Add fennel; cook 10 minutes, just until it begins to brown, stirring occasionally. Add salt, pepper and shallots; cook 5 minutes, until shallots are softened and fennel is lightly browned, stirring occasionally. Add chicken broth and chicken legs; bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until chicken is cooked through, 20 minutes.
  2. Remove from heat and transfer chicken to a colander. Run chicken under cold water just until cool enough to handle. Remove chicken meat from bones (discard bones), shred meat and add to soup. Stir in spinach and lemon zest.
  3. Spoon into serving bowls, and garnish with reserved fennel fronds and shoots, if desired.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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