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 Yellow Onion (chopped)
- 1 tablespoon Lemon Juice
- 6 cups (8 fluid ounces) Chicken Broth or Bouillon
- 4 ounces Cream Cheese
- 5 ounce(s) Baby spinach, bagged
- 6 tablespoons Parmesan Cheese, grated
- 1 1/2 cup(s) Artichoke hearts, canned (1 cup= 170 g)
- 1/2 teaspoon Red Chili Pepper, crushed
- 5 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
- 2 stalks Celery, raw
- 20 ounces Chicken Breast Filet, skinless
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 and a lemon slice (if desired), and serve.
