Go Back
A warm bowl of Creamy Spinach Chicken Soup (Low Carb, Low Sodium) made with shredded chicken, spinach, and a light creamy broth.
Dreena Grace Burthon

Creamy Spinach Chicken Soup (Low Carb, Low Sodium)

A cozy, diabetic-friendly Creamy Spinach Chicken Soup (Low Carb, Low Sodium) that’s rich, comforting, and creamy without heavy cream or flour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Slow Cook Time 0 minutes
Total Time 5 hours 10 minutes
Servings: 4 people
Course: dinner, Soup
Cuisine: American, Diabetic-Friendly, Healthy Comfort Food, Low-Carb
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole chicken breasts boneless, skinless, or whatever you have
  • 4 cups chicken broth low-sodium
  • 3 cups spinach fresh or frozen
  • 1 cup Greek yogurt plain, adds creaminess
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning or use basil and thyme
  • 1 tsp onion powder
  • salt and pepper to taste, go light if watching sodium
  • 1 tbsp olive oil just a splash for richness

Equipment

  • 1 Slow cooker (Crockpot) 4–6 quart size works best
  • 1 Cutting board For prepping chicken and spinach
  • 1 Chef’s Knife To chop spinach and garlic
  • 1 Measuring cup Optional, if you actually measure things
  • 1 Wooden Spoon For stirring before serving
  • 1 Ladle To serve the soup

Method
 

  1. Place the chicken in the bottom of your slow cooker. Doesn’t matter if it’s raw it’ll cook through perfectly.
  2. Add the minced garlic, onion powder, Italian seasoning, salt, and pepper. Sprinkle everything evenly over the chicken.
  3. Pour in the low-sodium chicken broth until the chicken is covered. Add a small splash of olive oil if you want a little extra richness.
  4. Cover and cook on Low for about 5 to 6 hours (or 3 hours on High).
  5. Once the chicken is tender, shred it gently right in the slow cooker using two forks.
  6. Stir in the spinach and let it wilt for about 5 minutes. It’ll look like too much at first, but it melts down fast.
  7. Turn off the heat, then stir in the Greek yogurt. Add it slowly so it blends smooth and doesn’t curdle.
  8. Taste and adjust seasoning if needed.
  9. Serve warm. Maybe add a sprinkle of herbs or a drizzle of olive oil on top if you’re feeling fancy.

Notes

  • This soup keeps really well in the fridge for up to 4 days. The flavors get even better the next day.
  • To freeze: let it cool completely first, then portion into containers. Leave a little room at the top so it doesn’t spill when it expands.
  • Reheat on low heat. Stir often so the yogurt doesn’t separate.
  • If you don’t have Greek yogurt, blended cottage cheese or mashed cauliflower works too.
  • Want extra flavor? Add a squeeze of lemon juice right before serving.
  • Try using rotisserie chicken if you’re short on time. Works great.
  • For a thicker texture, blend a small scoop of the soup and stir it back in.
  • Low sodium tip: always check your broth label even “healthy” ones can sneak in extra salt.