This warm and comforting Spinach and Artichoke Dip Chicken Soup has all the flavors of a classic spinach dip recipe, but in the form of a thick and hearty keto-friendly soup. Best of all, it only dirties one pot and comes together in about 30 minutes.
Ingredients in Spinach and Artichoke Dip Chicken Soup
- butter or olive oil
- onion
- garlic
- frozen spinach
- sea salt
- ground black pepper
- red pepper flakes
- chicken stock.
- cream cheese
- quartered artichoke hearts
- mozzarella cheese
- parmesan cheese
- heavy cream
- chicken breasts or thighs
Serving Suggestions
- Serve this Spinach and Artichoke Sip Chicken Soup with the Everything Buns from my book Dairy Free Keto Cooking
- Enjoy it with one of these keto cracker recipes - Parmesan, Chive, and Garlic Keto Crackers, Rosemary and Thyme Keto Crackers
- Use the keto crouton recipe from my book Dairy Free Keto Cooking and top this soup with crispy, crunchy, croutons
- If you aren't worried about keeping it low carb, try topping it with some toasted crostinis and baking mozzarella and parmesan cheese on top - French onion style
Substitutions and Variations
- Make it vegetarian by omitting the chicken and using vegetable stock in place of the chicken stock
- Sub shrimp for the chicken
- Use shredded rotisserie chicken to make this spinach and artichoke dip chicken soup recipe even easier
- Not a fan of spinach? sub chopped broccoli florets
- Kick it up a notch and add some diced red bell peppers
- Want to make it a brothier soup? Reduce the cream cheese by half, and add a little more chicken stock
- Skip the chicken broth and chicken and turn this into a delicious spinach and artichoke dip recipe
Want more low carb soup and stew recipes?
Is there anything more comforting on a cold day than a hot bowl of soup? In this ebook, there are 30 creative and delicious soup recipes. They utilize common every day ingredients that you can easily find at your local grocery store -no weird specialty ingredients here. So break out your Dutch oven, stock pot, and slow cooker, because it is soup season! These recipes are hearty enough to make a full meal, and perfect for meal prep. I like to make each one in a double batch and freeze half for later - cook once, eat twice. CHECK IT OUT HERE!
More Keto Soup Recipes
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Spinach and Artichoke Dip Chicken Soup
- Total Time: 55 minutes
- Yield: 10 cups 1x
- Diet: Diabetic
Description
flavors of a classic spinach dip recipe, but in the form of a thick and hearty keto-friendly soup. Best of all, it only dirties one pot and comes together in about 30 minutes.
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 10 ounce bag frozen spinach
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- Pinch red pepper flakes
- 4 cups chicken stock.
- 8 ounces cream cheese, softened
- 14 ounce can quartered artichoke hearts, drained
- 1 cup shredded mozzarella cheese
- ½ cup shaved parmesan cheese, more for garnish
- ½ cup heavy cream
- 1 ½ pounds cooked chicken breasts or thighs, shredded
Instructions
- Heat a large dutch oven or stockpot over medium heat. Add the butter to the pot. Once the butter has melted, add the onion and garlic and cook until the onion is translucent and the garlic is fragrant.
- Add the spinach, salt, pepper, and red pepper flakes to the pot and cook until the spinach is warmed through, about 5 minutes.
- Add the cream cheese, and stirring frequently, cook until it has melted and mixed in with the veggies.
- Add the chicken stock, increase the heat to high to bring to a boil, and then reduce to medium low to low to simmer.
- Add the artichoke hearts, mozzarella cheese and parmesan cheese. Stirring frequently, cook until the cheeses are melted and mixed in, about 10 minutes
- Stir in the heavy cream and the chicken and let simmer for an additional 20 to 30 minutes.
- Garnish with reserved parmesan before serving.
Notes
- net carbs per serving: 4.7g
- Storage: Store leftovers in the refrigerator for up to 5 days. Alternatively you can freeze the leftovers for up to 2 months.
- Make it vegetarian: by omitting the chicken and using vegetable stock in place of the chicken stock
- Sub shrimp for the chicken
- Use shredded rotisserie chicken to make this recipe even easier
- Not a fan of spinach? sub chopped broccoli florets
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: soups and stews
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 346
- Fat: 23.2g
- Carbohydrates: 6.3g
- Fiber: 1.6g
- Protein: 29.1g
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Anonymous says
Taste fabulous and very easy to make. I will be keeping this in my regular meal plan!
★★★★★
Jenelle says
Delicious!!!
★★★★★
Cheryl A Izard says
This soup is 100% fabulous! It's rich, creamy and oh-so-hearty. Another great recipe from Peace, Love and Low Carb. These delicious recipes make my low carb lifestyle wonderful. I never feel like I'm "missing out!" Try it!
★★★★★
Linda says
This is one of my absolute favorites ! So rich and creamy . I wasn’t hoping for leftovers but it was gone in one sitting . Thank you Kyndra this one is definitely a keeper !
★★★★★
Allison says
We absolutely love this soup! I would like to know if I can make a triple batch and freeze it
★★★★★
Christina says
This soup has been my favorite so far!! I have made it twice for my lunch meal plans! The second time I added mushrooms!
★★★★★
Chynna Li DeHoyos says
Love this recipe!
★★★★★
Elyra says
This soup is soooooooooo good! The only tweak I made was replacing the mozzarella with pepper Jack cheese for a stronger kick!
★★★★
Cynthia says
This soup is amazing! Thanks for another great recipe, Kyndra! Not sure if I like this one or your jalapeño popper soup better. They're both going straight into my lunch soup rotation!
★★★★★
Diane Alise says
This soup looks amazing! Another awesome recipe, thank you so much, Kyndra
★★★★★
Kyndra Holley says
Thanks so much. When I made it for the first time, I instantly wished that I made a double batch because there were no leftovers.
★★★★★