Low Carb Chicken, Spinach-Artichoke Soup
7.5g
Net Carbs
36.0g
Protein
13.0g
Fat
3.5g
Fiber
306
Calories
Ingredients:
- 1/3 cup chopped yellow onion (53g)
- 2 stalks celery (80g), diced
- 1 teaspoon minced or pressed garlic
- 1 tablespoon fresh lemon juice
- 1 1/4 pounds (20 ounces) skinless chicken breast
- 1 1/2 cups canned artichoke hearts (255g)
- 4 ounces cream cheese
- 6 cups chicken broth
- 5 ounce(s) baby spinach
- 6 tablespoons grated Parmesan cheese
- 1/2 teaspoon crushed red chili pepper flakes
Directions:
- Into the bottom of a slow cooker, layer chopped onion, chopped celery, minced or pressed garlic, lemon juice, chicken breasts, quartered artichoke hearts, and chunks of cream cheese. Pour the brine from the canned artichoke hearts, as well as the chicken broth into the slow cooker and set to cook on high for 3-4 hours (or low for 6-8 hours).
- Remove the chicken from the slow cooker. In a blender with one corner open for venting, cream together any chunks of cream cheese with about half the artichokes and some broth. Stir back into the soup along with the baby spinach. Shred the chicken and stir back into the soup. Once the spinach is wilted, portion the soup into 6 bowls (about 1 2/3 cups per serving), top each with a tablespoon of parmesan cheese, a pinch or red pepper flakes, and a lemon slice (if desired), and serve.
