Keto Creamy Chicken Florentine Soup

This Keto Creamy Chicken Florentine Soup is a rich, velvety, and comforting bowl of low-carb flavor, loaded with tender shredded chicken, fresh spinach, garlic, and a luscious creamy broth. Simmered gently in chicken broth, cream, and Parmesan, it delivers cozy Italian-inspired comfort without pasta, rice, or flour thickeners. Perfect for busy weeknights or meal prep, it reheats beautifully and keeps carbs low while providing plenty of satisfying protein and keto-friendly fats.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Italian

Keyword chicken florentine, creamy chicken soup, gluten free, keto soup, low carb soup, spinach soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 430kcal

Equipment

Large Pot or Dutch Oven
Cutting board
Chef's knife
Wooden Spoon
measuring cups and spoons
ladle

Ingredients

For the soup base

2 tablespoons unsalted butter
1 tablespoon olive oil extra-virgin if possible
1/2 cup yellow onion finely diced
4 cloves garlic minced
4 cups low-sodium chicken broth or bone broth for extra richness
1 cup heavy whipping cream
4 ounces cream cheese cut into cubes and softened
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1 teaspoon sea salt or to taste
1/2 teaspoon black pepper freshly ground, or to taste

Chicken and spinach

3 cups cooked shredded chicken from breasts or thighs, packed
4 cups fresh baby spinach loosely packed
1 cup freshly grated Parmesan cheese plus more for serving if desired

Optional finishing touches

1/4 teaspoon crushed red pepper flakes for a gentle heat, optional
2 tablespoons fresh parsley chopped, for garnish

Instructions

Heat the butter and olive oil in a large pot or Dutch oven over medium heat until the butter is melted and sizzling gently.
Add the diced onion to the pot and sauté, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
Pour in the chicken broth, then add the Italian seasoning, dried thyme, sea salt, and black pepper, stirring to combine everything well.
Add the cubed cream cheese to the pot and whisk or stir frequently until it is completely melted and blended into the broth with no visible lumps.
Reduce the heat to medium low and slowly pour in the heavy whipping cream while stirring to create a smooth, creamy base.
Stir in the shredded chicken, bring the soup just to a gentle simmer, and cook for 8 to 10 minutes so the flavors can meld and the chicken is heated through.
Add the grated Parmesan cheese and stir until it is fully melted and the broth is thickened and velvety.
Fold in the fresh baby spinach and cook, stirring, until the leaves are wilted and bright green, about 1 to 2 minutes.
Taste the soup and adjust the salt, pepper, or Italian seasoning as needed, then stir in the red pepper flakes if using for a gentle heat.
Ladle the soup into bowls and garnish with chopped fresh parsley and extra Parmesan if desired, serving hot.

Notes

For convenience, use shredded rotisserie chicken with the skin removed, or cook and shred chicken breasts or thighs in advance for meal prep. If you prefer an even richer soup, substitute chicken bone broth for regular broth or add an extra tablespoon of butter. To keep the spinach vibrant and tender, always add it at the very end of cooking and avoid prolonged boiling. This soup thickens slightly as it cools, so you can thin leftovers with a splash of broth or cream when reheating. Store cooled soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months, reheating gently over low heat and avoiding a hard boil to prevent the dairy from separating.

Nutrition