Low Carb Chicken, Spinach-Artichoke Soup Recipe

Atkins Low Carb Chicken, Spinach-Artichoke Soup
Net Carbs
Prep Time: 10 Minutes
Cook Time: 180 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

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



  • 0 1/3 cup Yellow Onion (chopped)
  • 2 stalk Celery, raw
  • 5 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
  • 0 1/2 tsp Red Chili Pepper, crushed
  • 1 Tbsp Lemon Juice
  • 20 oz Chicken Breast Filet, skinless
  • 1 1/2 cup(s) Artichoke hearts, canned (1 cup= 170 g)
  • 4 oz Cream Cheese
  • 6 cup (8 fl oz) Chicken Broth or Bouillon
  • 5 ounce(s) Baby spinach, bagged
  • 6 Tbsp Parmesan Cheese, grated


  1. 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).
  2. 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.

Cooking Tip