Recipes

Low Carb Chicken, Spinach-Artichoke Soup Recipe

Atkins Low Carb Chicken, Spinach-Artichoke Soup
7.5g
Net Carbs
Prep Time: 10 Minutes
Style:American
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.
36g

Protein

13g

Fat

3.5g

Fiber

306.3cal

Calories

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INGREDIENTS

  • 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

DIRECTIONS

  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

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