Today I have a low carb Chicken Florentine Soup recipe for you sponsored by Stop and Shop.
With the start of the New Year, many of us look to make better choices and delete a few of those holiday pounds. I am no exception.
I was doing great on a Keto diet all summer. Alas, I fell victim to pizza one night after attending a concert. One night turned into several months. Now I have some repair work to do.
Chicken Florentine Soup
This Creamy Chicken Florentine Soup is keto friendly and satisfying enough for a meal. Those not watching their carbohydrate intake can enjoy some crackers or crusty bread with a bowl.
The hearty soup is loaded with shredded chicken and fresh spinach. Organic cream cheese adds a rich creaminess to the dish. It is a budget friendly alternative to using heavy cream.
How to Make Chicken Florentine Soup in the Instant Pot
Here I'll walk you through the process of making this tasty, low carb, grain-free soup. Printable recipe can be found below.
Here are the ingredients:
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- 2 tablespoon butter
- 1 cup onions, chopped (one medium sized onion)
- 2 cloves of garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt (I actually used Pink Himalayan salt. Kosher salt would also be fine)
- ¼ teaspoon ground black pepper
- 1 pound boneless chicken breasts
- 4 cups reduced sodium chicken broth
- 4 oz cream cheese
- 4 oz sliced mushrooms
- 5 oz fresh baby spinach
- ½ cup shredded cheddar cheese
Preparing the Soup
Gather your ingredients and turn your electric pressure cooker to the saute setting.
Drop the butter, onion, garlic, seasoning, salt and pepper into the pot. Saute for 5-6 minutes until onions are translucent.
Add the chicken breasts and broth. Seal the Instant Pot and lock the pressure valve.
Pressure cook on high with timer set for 15 minutes, then carefully slide the pressure valve over to vent.
Pull the chicken breasts out with a fork and place on plate or cutting board. Grab another fork and use the two to shred the hot chicken.
Return the chicken to the pot and select the sauté setting.
Add the cream cheese to the pot and cook stirring regularly until it has melted.
Turn off the Instant Pot or reduce to warm. Add the shredded cheese and stir, then dump in the fresh spinach. Stir gently until the spinach is wilted.
Serve!
Of course, a nice bowl of this creamy chicken and spinach soup priceless during these cold winter months.
Chicken Florentine Soup
Ingredients
- 2 tablespoon butter
- ¾ cup onions chopped
- 2 cloves of garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt I actually used Pink Himalayan salt. Kosher salt would also be fine
- ¼ teaspoon ground black pepper
- 1 pound boneless chicken breasts
- 4 cups reduced sodium chicken broth
- 4 oz cream cheese
- 5 oz fresh baby spinach
- ½ cup shredded cheddar cheese
Instructions
- Gather your ingredients and turn your electric pressure cooker to the saute setting.
- Drop the butter, onion, garlic, seasoning, salt and pepper into the pot. Saute for 5-6 minutes until onions are translucent.
- Add the chicken breasts and broth. Seal the Instant Pot and lock the pressure valve.
- Pressure cook on high with timer set for 15 minutes, then slide the pressure valve to vent.
- Pull the chicken breasts out with a fork and place on plate or cutting board. Grab another fork and use the two to shred the hot chicken.
- Return the chicken to the pot and select the saute setting.
- Add the cream cheese to the pot and cook stirring regularly until it has melted.
- Turn off the Instant Pot or reduce to warm. Add the shredded cheese and stir, then dump in the fresh spinach. Stir gently until the spinach is wilted.
- Serve!
Jessica Formicola says
I made this soup for dinner last night and it was incredible! Everyone loved it and I already can't wait to make it again!
Cindy says
This chicken florentine soup looks so delicious, and will add it to to Keto my recipe list! Thanks for sharing!
Dee says
I searched for a Chicken Florentine soup to try and came across your’s. And I’m so glad I did. It was wonderful. So quick to make in the Instant Pot. This is a keeper. Thank you
Rhonda says
Amazing. I made some modifications for a hardy soup. I added diced carrots, celery, broccoli florets, elbow macaroni, and a splash of heavy cream. Fantastic meal the family loved.