This chicken spinach artichoke soup is packed with veggies, flavor, protein and healthy fats. It comes together quickly and the leftovers are delicious too! Great for weeknight dinners and meal prep, this creamy, comforting paleo soup is dairy free, Whole30 compliant and keto friendly too.
I’m in love with spinach artichoke anything – I mean have you tried my twice baked potatoes?
Or spaghetti squash boats? Or this vegan + paleo dip? I will keep up the spinach artichoke recipes as long as I can – it’s one of my favorite flavor combos.
So, given my love for all things spinach artichoke along with a recent soup kick, this recipe basically made itself.
It’s easy, comforting, creamy and also good for you! With lots of protein, veggies, flavor and texture it’s everything a soup should be.
What You Need to Make Chicken Spinach Artichoke Soup
Simple ingredients are all you need to make this seriously cozy, delicious soup recipe. These are the ingredients:
- Cooked shredded chicken
- Ghee or avocado oil
- 1 medium onion
- 4 cloves garlic
- Tapioca flour, or arrowroot flour
- Chicken bone broth
- Coconut milk, or coconut cream
- Nutritional yeast (optional, adds flavor)
- Mustard
- Lemon
- Fresh baby spinach
- Canned artichoke hearts
- Sea salt and black pepper
How to Make Chicken Spinach Artichoke Soup
Assuming you have your chicken cooked already, this soup comes together fast! Make sure you have all the ingredients prepped before beginning to make things easy.
Heat a stock pot over medium heat and add the ghee or oil. Add the onion and stir to coat, cook 2-3 minutes until soft and fragrant. Then add in the garlic, season with sea salt and pepper, and cook another minute until fragrant.
Add the flour to the mixture and stir, then slowly pour in the broth, stirring continuously. Bring to a boil, stirring. The soup will thicken as it cooks.
Once boiling and thick, lower to a simmer and stir in the chicken, coconut milk, nutritional yeast, mustard, and lemon juice. Raise the heat to medium and cook 3-5 minutes. Stir in the spinach in batches, then the artichoke hearts, and simmer another 2-5 minutes to blend flavors.
Taste and season with salt and pepper as desired, then serve right away.
Tips for Making Creamy Dairy Free and Paleo Soup
For a creamy soup, I like to use a combination of tapioca or arrowroot as a thickening agent, broth, and full fat coconut milk or cream.
The flour thickens the soup just enough and the coconut milk gives it a creamy quality.
And no, the soup will not taste like coconut! The other flavors in the soup – lemon, mustard, onion, garlic, nutritional yeast – cover up any coconut flavor.
If you’re SUPER sensitive to coconut flavor you can always replace the milk or cream with cashew cream for another great dairy free option. And of course if you are okay with dairy, heavy cream is the way to go.
How to Meal Prep Chicken Spinach Artichoke Soup
You can store this soup in the refrigerator for up to 4 days, either in individual portions (like for lunches) or in one batch.
I recommend reheating on the stove top while stirring to blend everything back together. You can also freeze the soup for up to about a month, thaw slightly, and reheat on the stove top as well.
I hope you’re exciting for a delicious creamy soup that’s packed with flavor and nutrients! Chicken spinach artichoke soup here we come – enjoy!
Chicken Spinach Artichoke Soup {Whole30, Keto}
Chicken Spinach Artichoke Soup {Whole30, Keto}
Ingredients
- 2-3 cups cooked shredded chicken
- 3 Tbsp ghee or avocado oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 3 Tbsp tapioca flour or arrowroot flour
- 3 1/2 cups chicken bone broth or chicken broth
- 3/4 cup coconut milk full fat, or coconut cream
- 2 Tbsp nutritional yeast optional, adds flavor
- 1 1/2 tsp stone ground mustard
- Juice of half a lemon
- 4-5 oz fresh baby spinach chopped
- 1 14 oz can artichoke hearts drained and chopped
- Sea salt and black pepper to taste
Instructions
-
Have all ingredients prepped as per the ingredients before beginning.
-
Heat a stock pot over medium heat and add the ghee or oil. Add the onion and stir to coat, cook 2-3 minutes until soft and fragrant. Add the garlic, season with sea salt and pepper and cook another minute until fragrant.
-
Add the tapioca or arrowroot flour to the mixture and stir, then slowly pour in the broth, stirring continuously. Bring to a boil, stirring. The soup will thicken as it cooks.
-
Once boiling and thick, lower to a simmer and stir in the chicken, coconut milk, nutritional yeast, mustard, and lemon juice. Raise the heat to medium and cook 3-5 minutes.
-
Stir in the spinach in batches, then the artichoke hearts, and simmer another 2-5 minutes to blend flavors. Taste and season with salt and pepper as desired. Serve hot. Enjoy!
Recipe Notes
*To lower the carb count more, add just 1 Tbsp tapioca or arrowroot instead of 3. The soup will be thinner but still creamy.
Nutrition
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Want More Whole30 Soup Recipes? Try One of These!
Stuffed Pepper Soup in the Instant Pot
Sausage, Potato and Spinach Soup
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Delicious!!
This was sooooooo delicious!!
Delicious and so easy to prepare! Love all your recipes! Thank you so much.
Outstanding! And pretty easy and fast to put together.
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I decided to make this soup in a double batch for two freezer meals in preparation for my baby coming.
THIS SOUP IS AMAZING. I have no idea what I was going to eat for lunch but who cares because this became my lunch. So much FLAVOR. I can’t even explain. One of my favorite soups I have ever made.
Thank youuuu!!! Can’t wait to eat well once baby is here. 🙂
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Does this freeze well?
what if I don’t have artichokes? Substitution?
Can I make this in an instant pot??