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Keto Lemon Chicken and Artichoke Soup

Dive into a bowl of warmth and zest with our Keto Lemon Chicken and Artichoke Soup. This low carb, high-fat soup combines the tangy taste of lemon with the rich, satisfying flavors of chicken and artichokes. It's an easy-to-make, comforting meal that fits perfectly into your ketogenic lifestyle.
Course Lunch/Dinner
Cuisine Mediterranean
Keyword Keto Lemon Chicken Soup, Keto Soup Recipes, Low Carb Artichoke Soup, Low Carb Chicken Soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 330kcal

Equipment

  • Large pot
  • Cooking spoon
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients

  • 1.5 pounds chicken breast, cubed
  • 2 tablespoons olive oil
  • 1 medium onion, diced about 150 grams
  • 3 cloves garlic, minced
  • 1 quart chicken broth
  • 1 can artichoke hearts, drained and chopped 14 ounces or 400 grams
  • 2 lemons, juiced and zested
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • ½ cup heavy cream
  • 2 cups fresh spinach

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the cubed chicken breast and cook until browned on all sides. Remove the chicken and set aside.
  • In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  • Pour in the chicken broth, and bring the mixture to a boil. Once boiling, reduce the heat to let it simmer.
  • Add the chopped artichoke hearts, lemon juice, lemon zest, dried thyme, dried oregano, salt, and pepper to the pot. Stir well to combine.
  • Return the browned chicken to the pot. Simmer everything together for 15 minutes, allowing the flavors to meld.
  • Stir in the heavy cream and fresh spinach, cooking just until the spinach wilts, about 2 minutes.
  • Taste and adjust the seasoning if necessary. Serve the soup hot.

Notes

For a thicker soup, you can blend part of the soup before adding the cream and spinach.
If you prefer a dairy-free version, you can substitute the heavy cream with coconut cream.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.

Nutrition

Calories: 330kcal | Carbohydrates: 8g | Protein: 25g | Fat: 20g | Fiber: 3g | Net Carbs: 5g