Keto Italian Egg Drop Soup with Chicken and Spinach (Stracciatella)

Indulge in the comforting flavors of Italy with this Keto Italian Egg Drop Soup, featuring succulent chicken, fresh spinach, and a rich, savory broth. This heartwarming soup is perfect for any meal, providing all the traditional tastes of stracciatella without the carbs. It's quick to prepare, making it an ideal choice for a nourishing and satisfying dish that aligns with your keto goals.

Course Dinner

Cuisine Italian

Keyword Keto Italian Egg Drop Soup, Keto Soup with Chicken, Keto Soup with Spinach, Keto Stracciatella, Low-Carb Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 290kcal

Equipment

Large pot
Mixing bowl
Whisk

Ingredients

1 lb Chicken breast, cooked and shredded
2 cups Baby spinach leaves
6 cups Chicken broth
3 Eggs, large
½ cup Grated Parmesan cheese
¼ tsp Nutmeg
1 tbsp Fresh lemon juice
Salt to taste
Black pepper to taste
2 tbsp Fresh parsley, chopped (for garnish)

Instructions

In a large pot, bring the chicken broth to a gentle boil over medium heat.
Reduce the heat to low and add the shredded chicken and baby spinach leaves, simmering until the spinach is wilted, about 2-3 minutes.
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and nutmeg until well combined.
Slowly pour the egg mixture into the simmering broth, stirring constantly in one direction to create delicate egg strands.
Add the fresh lemon juice, and season the soup with salt and black pepper to taste.
Let the soup simmer for an additional 3-4 minutes, allowing the flavors to meld together.
Remove from heat and serve hot, garnished with fresh parsley.

Notes

To ensure the soup remains keto-friendly, use homemade or store-bought chicken broth with no added sugars or starches. Adjust the seasoning as per your taste, and for extra richness, you can stir in a tablespoon of butter before serving. Enjoy this keto-friendly take on the classic Italian egg drop soup any day of the week!

Nutrition