Keto Creamy Spinach Chicken Soup Recipe

About this recipe

A rich and creamy keto-friendly spinach soup with tender chicken, fresh dill, and a hint of pepper. Perfect for a satisfying dinner that’s low in carbs and high in flavor.

Ingredients

• 1 Bunch Fresh Dill (Bunch)
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• NaN Unsweetened Almond Beverage
• 50G Pepper Black Ground BWFO
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 395G D'Aucy Chopped Spinach
• 4.5 Kg Packington Free Range Cockerel
• - Pak Choi Each
• NaN Old India Blanched Ground Almond Flour
• - Tata Salt

Instructions

1. 1. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add 1/3 cup of finely chopped onion and sauté until translucent, about 3-4 minutes.
2. 2. Stir in 5 tablespoons of almond flour and cook for 2-3 minutes, stirring constantly, to create a light roux.
3. 3. Gradually whisk in 4 cups of chicken broth, ensuring no lumps remain. Bring the mixture to a gentle simmer.
4. 4. Add 1 cup of double cream, 1 cup of unsweetened almond milk, and 5 cups of shredded cooked chicken to the pot. Stir well to combine.
5. 5. Add spinach and cook on low heat for 10-12 minutes, stirring occasionally, until the spinach is fully heated through.
6. 6. Season the soup with 1 teaspoon of black pepper and adjust salt to taste. Stir in 1/3 cup of chopped fresh baby dill just before serving.
7. 7. Serve the soup hot, garnished with additional dill if desired.