Cozy Comfort in a Bowl
There’s something about a warm bowl of creamy soup that just feels like a hug from the inside out. This Creamy Chicken and Spinach Soup is one of my favorite simple keto recipes — rich, comforting, and so satisfying. It’s packed with tender chicken, fresh spinach, and a silky cream base that makes every spoonful feel special. And the best part? It all comes together in one pot, so cleanup’s a breeze.
Why I Love This
On chilly nights, this is the kind of meal I crave — something hearty without feeling heavy. I remember making a batch of this soup on a Sunday evening and realizing how good it felt to have something warm and nourishing ready for the week ahead. It’s simple food, but it hits all the right notes: creamy, savory, and full of flavor.
Key Ingredients & Substitutions
- Chicken breast keeps things lean and high in protein. You can also use shredded rotisserie chicken for a shortcut.
- Spinach adds color and freshness, but kale or Swiss chard work just as well.
- Cream cheese and heavy cream bring that rich, keto-friendly texture — no flour needed to thicken.
Cooking Tip Spotlight
To keep your soup extra smooth, let the cream cheese fully melt before adding the spinach. A quick whisk helps everything blend perfectly into that creamy, dreamy broth.
Perfect Pairings
This soup shines with a side of roasted veggies, a crisp green salad, or a handful of keto-friendly parmesan crisps for a little crunch.
Creamy Chicken and Spinach Soup
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast cut into bite-size pieces
- 2 cloves garlic minced
- 1/4 cup chopped onion
- 4 cups chicken broth low sodium preferred
- 2 cups fresh spinach roughly chopped
Cream Base
- 1 cup heavy cream
- 2 oz cream cheese softened
- 1/2 tsp Italian seasoning
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and sauté until golden brown, about 5–6 minutes.
- Add garlic and onion, cooking for 2 minutes until fragrant and translucent.
- Pour in chicken broth and bring to a simmer. Reduce heat to low and cook for 10 minutes until chicken is tender.
- Stir in heavy cream, cream cheese, and Italian seasoning. Whisk until the cheese is melted and the soup is smooth.
- Add spinach and simmer for another 2–3 minutes until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with extra cream or shredded Parmesan if desired.
Notes
Nutrition
