Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.88
from
8
votes
Chicken Florentine Soup
Low carb Creamy Chicken Florentine soup made in the Instant Pot.
Course
Soup
Cuisine
Italian, Keto
Keyword
Chicken Florentine Soup
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
276
kcal
Author
Robin Gagnon
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!
Notes
4 gram carbs -1 gram fiber = 3 net carbs per serving
Nutrition data is always provided as an estimate.
Nutrition
Calories:
276
kcal
|
Carbohydrates:
4
g
|
Protein:
20
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Cholesterol:
89
mg
|
Sodium:
508
mg
|
Potassium:
389
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2743
IU
|
Vitamin C:
9
mg
|
Calcium:
136
mg
|
Iron:
2
mg