Chicken Florentine Soup

4.88 from 8 votes

Low carb Creamy Chicken Florentine soup made in the Instant Pot.

Course Soup

Cuisine Italian, Keto

Keyword Chicken Florentine Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 276kcal

Author Robin Gagnon

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

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!

4 gram carbs -1 gram fiber = 3 net carbs per serving

Nutrition data is always provided as an estimate.