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Keto Tuscan Chicken Soup Recipe

A rich and creamy Keto Tuscan Chicken Soup packed with tender chicken, spinach, sun-dried tomatoes, and a flavorful low-carb broth. Perfect for a comforting dinner or meal prep.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken breasts or thighs
  • 4 cups chicken broth (low-sodium)
  • 34 cloves garlic, minced
  • ½ cup sun-dried tomatoes, drained and chopped
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 4 oz cream cheese, softened
  • 34 cups fresh spinach (or kale)
  • 1 medium onion, diced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, then cook for 5–6 minutes per side until golden. Remove chicken and set aside.
  2. In the same pot, melt butter and sauté diced onion for 3–4 minutes until translucent. Add minced garlic and sun-dried tomatoes, stirring until fragrant.
  3. Pour in chicken broth, scraping up browned bits from the pot. Add Italian seasoning and red pepper flakes. Simmer for 5–7 minutes.
  4. Shred cooked chicken into bite-sized pieces.
  5. Reduce heat to low. Stir in heavy cream, cream cheese, and Parmesan until melted and smooth.
  6. Add shredded chicken and spinach. Simmer for another 5 minutes until the spinach wilts and chicken is heated through.
  7. Adjust seasoning with salt and pepper. Serve warm, topped with extra Parmesan if desired.

Notes

  • For a thicker soup, whisk in 1 tsp xanthan gum or simmer uncovered for a few extra minutes.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze without the spinach for up to 3 months.

Nutrition