This Low Carb Spicy Chicken Soup mixes together pantry ingredients for a last-minute, homemade creamy chicken soup that’s simply bursting with flavor and yet manages to be dairy-free and keto.
What Makes This Low Carb Spicy Chicken Soup So Good
Let me tell you, this soup is a classic demonstration of why I will never be a famous blogger . Who in their right mind makes a soup from Rotel and Coconut milk? Or a chicken and kale soup with cinnamon and cloves?
Me. That’s who. In my defense, they are very tasty soups.
But absolutely NO ONE in the world is out on the internet searching for Rotel Coconut milk soup. Which is why I will never be a famous blogger.
Guess what? That’s okay with me. I like cooking and I like sharing recipes so I’m sharing this one.
I think you will really like this. It’s spiced, but not spicy. It’s creamy, but it’s dairy-free. It’s easy, but it tastes complex. It’s such a sweet contradiction.
Kinda like me! Well, the contradiction part anyway.
Watch A Video On How To Make A Delicious Low Carb Spicy Chicken Soup
How Do You Make A Creamy Chicken Soup Without Dairy?
If you’re wondering how to make a creamy soup without dairy?
Coconut Milk. That’s how. But you need full-fat coconut milk from a can. Please do not use the coconut milk from a cardboard carton. It just doesn’t have the fat and creaminess that you will need.
That also makes it a great Ketogenic soup recipe because the coconut milk adds a lot of good fat to this low carb chicken soup.
How To Make Low Carb Spicy Chicken Soup
- Place onion, garlic, ginger, tomatoes and chilis, turmeric, broth base, and coconut milk in a blender, and mix until roughly puré the sauce.
- Pour the sauce into the inner liner of your instant pot. Add in the chopped chicken, chopped Swiss chard, and chopped celery
- Cook the soup on high pressure for 5 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Add the remaining ½ cup of coconut milk, stir through and serve.
By the way, I have tons of keto low carb pressure cooker soups recipes if you’re interested.
What Makes This Chicken Soup Low Carb?
When it comes to making something low carb, it really just comes down to substituting or omitting the carb-rich ingredients all together. For this particular recipe, I omitted noodles and any high carb vegetables such as carrots. You could use a low carb noodle if you are really missing the noodles in the recipe, but I felt that it was still fantastic without them.
Looking For More Great Low Carb Instant Pot Soup Recipes? Check These Out!
- Looking for a delicious and warming soup but trying to cut back on carbs? My Instant Pot Low Carb Cream of Mushroom Soup is just the soup for you!
- This low carb Poblano Chicken Soup makes a creamy, hearty meal that cooks in under 30 minutes in your pressure cooker or Instant Pot!
- Make this Cioppino Seafood Stew in your Instant Pot! This Cioppino Recipe is low carb, full of flavor, and loaded with seafood and veggies.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER LOW CARB SPICY CREAMY CHICKEN SOUP:
- Instant Pot Mini Duo, or Instant pot 6 quarts , or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
- Blender
Pressure Cooker Spicy Creamy Chicken Soup
Ingredients
For the Sauce
- ▢ 1 ( 1 ) Onion , chopped
- ▢ 6 cloves ( 6 cloves ) Garlic
- ▢ 1-2 ( 1 ) julienned ginger
- ▢ .5 cup ( 113 g ) Full-Fat Coconut Milk
- ▢ 10 ounces ( 283.5 g ) Rotel , canned tomato and chilis
- ▢ 1 tablespoon ( 1 tablespoon ) Chicken Bouillon Paste
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
For the Chicken
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , cut into large bite-size pieces
- ▢ 1.5 cups ( 151.5 g ) chopped celery
- ▢ 2 cups ( 72 g ) Swiss chard chopped
For Finishing
- ▢ 1/2 cup Full-Fat Coconut Milk
Instructions
- Place onion, garlic, ginger, tomatoes and chilis, turmeric, broth base, and coconut milk in a blender, and mix until roughly purée the sauce.
- Pour the sauce into the inner liner of your instant pot. Add in the chopped chicken, chopped Swiss chard, and chopped celery
- Cook the soup on high pressure for 5 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Add the remaining ½ cup of coconut milk, stir through and serve.
Watch The Video
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Nutrition
This Low Carb Spicy Chicken Soup mixes together pantry ingredients for a last-minute, homemade creamy chicken soup that’s simply bursting with flavor and yet manages to be dairy-free and keto.
What Makes This Low Carb Spicy Chicken Soup So Good
Let me tell you, this soup is a classic demonstration of why I will never be a famous blogger . Who in their right mind makes a soup from Rotel and Coconut milk? Or a chicken and kale soup with cinnamon and cloves?
Me. That’s who. In my defense, they are very tasty soups.
But absolutely NO ONE in the world is out on the internet searching for Rotel Coconut milk soup. Which is why I will never be a famous blogger.
Guess what? That’s okay with me. I like cooking and I like sharing recipes so I’m sharing this one.
I think you will really like this. It’s spiced, but not spicy. It’s creamy, but it’s dairy-free. It’s easy, but it tastes complex. It’s such a sweet contradiction.
Kinda like me! Well, the contradiction part anyway.
Watch A Video On How To Make A Delicious Low Carb Spicy Chicken Soup
How Do You Make A Creamy Chicken Soup Without Dairy?
If you’re wondering how to make a creamy soup without dairy?
Coconut Milk. That’s how. But you need full-fat coconut milk from a can. Please do not use the coconut milk from a cardboard carton. It just doesn’t have the fat and creaminess that you will need.
That also makes it a great Ketogenic soup recipe because the coconut milk adds a lot of good fat to this low carb chicken soup.
How To Make Low Carb Spicy Chicken Soup
- Place onion, garlic, ginger, tomatoes and chilis, turmeric, broth base, and coconut milk in a blender, and mix until roughly puré the sauce.
- Pour the sauce into the inner liner of your instant pot. Add in the chopped chicken, chopped Swiss chard, and chopped celery
- Cook the soup on high pressure for 5 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Add the remaining ½ cup of coconut milk, stir through and serve.
By the way, I have tons of keto low carb pressure cooker soups recipes if you’re interested.
What Makes This Chicken Soup Low Carb?
When it comes to making something low carb, it really just comes down to substituting or omitting the carb-rich ingredients all together. For this particular recipe, I omitted noodles and any high carb vegetables such as carrots. You could use a low carb noodle if you are really missing the noodles in the recipe, but I felt that it was still fantastic without them.
Looking For More Great Low Carb Instant Pot Soup Recipes? Check These Out!
- Looking for a delicious and warming soup but trying to cut back on carbs? My Instant Pot Low Carb Cream of Mushroom Soup is just the soup for you!
- This low carb Poblano Chicken Soup makes a creamy, hearty meal that cooks in under 30 minutes in your pressure cooker or Instant Pot!
- Make this Cioppino Seafood Stew in your Instant Pot! This Cioppino Recipe is low carb, full of flavor, and loaded with seafood and veggies.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER LOW CARB SPICY CREAMY CHICKEN SOUP:
- Instant Pot Mini Duo, or Instant pot 6 quarts , or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
- Blender
Pressure Cooker Spicy Creamy Chicken Soup
Ingredients
For the Sauce
- ▢ 1 ( 1 ) Onion , chopped
- ▢ 6 cloves ( 6 cloves ) Garlic
- ▢ 1-2 ( 1 ) julienned ginger
- ▢ .5 cup ( 113 g ) Full-Fat Coconut Milk
- ▢ 10 ounces ( 283.5 g ) Rotel , canned tomato and chilis
- ▢ 1 tablespoon ( 1 tablespoon ) Chicken Bouillon Paste
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
For the Chicken
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , cut into large bite-size pieces
- ▢ 1.5 cups ( 151.5 g ) chopped celery
- ▢ 2 cups ( 72 g ) Swiss chard chopped
For Finishing
- ▢ 1/2 cup Full-Fat Coconut Milk
Instructions
- Place onion, garlic, ginger, tomatoes and chilis, turmeric, broth base, and coconut milk in a blender, and mix until roughly purée the sauce.
- Pour the sauce into the inner liner of your instant pot. Add in the chopped chicken, chopped Swiss chard, and chopped celery
- Cook the soup on high pressure for 5 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Add the remaining ½ cup of coconut milk, stir through and serve.
Watch The Video
Get support & connect with our community on Facebook!
Nutrition
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Pressure Cooker Spicy Creamy Chicken Soup
Ingredients
For the Sauce
- 1 Onion chopped
- 6 cloves Garlic
- 1-2 julienned ginger
- .5 cup Full-Fat Coconut Milk
- 10 ounces Rotel canned tomato and chilis
- 1 tablespoon Chicken Bouillon Paste
- 1 teaspoon Turmeric
For the Chicken
- 1 pound Boneless Skinless Chicken Thighs cut into large bite-size pieces
- 1.5 cups chopped celery
- 2 cups Swiss chard chopped
For Finishing
- 1/2 cup Full-Fat Coconut Milk
Instructions
- Place onion, garlic, ginger, tomatoes and chilis, turmeric, broth base, and coconut milk in a blender, and mix until roughly purée the sauce.
- Pour the sauce into the inner liner of your instant pot. Add in the chopped chicken, chopped Swiss chard, and chopped celery
- Cook the soup on high pressure for 5 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Add the remaining ½ cup of coconut milk, stir through and serve.
Pressure Cooker Spicy Creamy Chicken Soup https://twosleevers.com/low-carb-spicy-chicken-soup/
This Swiss Chard Recipe With Bacon is the perfect keto side dish that dresses up any meal in less than 20 minutes with only a few ingredients! If you’re a fan of swiss chard, you’re going to absolutely love this dish!
Why You’ll Love This Low Carb Side Dish
So I decided to try my hand at gardening. Though I love all my beautiful plants, Swiss chard has got to be the queen of them all. It’s been so much fun to harvest my own Swiss Chard and cook it while it’s fresh!
I’ve always joked and said I could kill even fake plants. But with the automatic drip system, a brand new, well-composted flower bed, help from my friend John and my husband Roger, the little garden is doing quite well.
So I made this Swiss Chard Recipe With Bacon with it, but you know I could never just do bacon and Swiss chard. So I added a few other things, and I must say, it turned out so very good!
The addition of the pine nuts adds a delightful crunch and nuttiness to the dish and the raisins add a pleasant sweetness to compliment the swiss chard and bacon. This truly is a delightfully delectable swiss chard recipe, and if you’ve never had swiss chard before, this is a great way to be introduced to it!
Not only is this swiss chard recipe delectable, but it’s also completely keto-friendly! You can enjoy it as a light lunch or as a side dish to compliment your main course, and since it’s low carb, you can enjoy it on a regular basis!
What Does Swiss Chard Taste Like?
Swiss chard actually has a fairly similar flavor profile to spinach or kale, but a little more on the bitter side. Sauteing it, as I did with this Swiss Chard Recipe, takes away most of the bitterness and brings out its delightfully earthiness and sweetness. It’s a fantastic leafy veggie that is full of potential in the kitchen, is low carb, and is loaded with nutrients like vitamin K, C, and A!
Ingredients You’ll Need
- 4 slices Bacon - The bacon provides a savory, smoky base for the dish. As it cooks, it renders fat that becomes the flavorful cooking medium for the garlic, pine nuts, and chard. The crispy bits also add texture and richness.
- 10 cloves Garlic - The smashed garlic infuses the dish with deep, aromatic flavor. Sautéing it in the bacon fat mellows the sharpness and creates a fragrant, savory backbone that complements the bitterness of the chard.
- 1/4 cup Pine Nuts - Pine nuts add a subtle nuttiness and buttery crunch. Toasting them in the rendered bacon fat enhances their flavor and creates a lovely textural contrast to the tender greens.
- 1/4 cup Golden Raisins - Golden raisins provide a pop of sweetness that balances the bitterness of the Swiss chard and the saltiness of the bacon. They soften as they cook, becoming plump and juicy.
- 4–6 cups Swiss Chard - The star ingredient, Swiss chard brings earthy, slightly bitter green flavor. It wilts down significantly when cooked, absorbing the bacon fat, garlic, and seasonings for a savory, well-rounded dish.
- 1 teaspoon Salt - Salt enhances all the flavors in the dish and helps the chard release moisture as it cooks. Since bacon is salty, this amount seasons without overpowering.
- 1 teaspoon Ground Black Pepper - Pepper adds gentle heat and earthiness that complements both the greens and the garlic.
- 1/4 cup Water - A small splash of water helps steam and soften the chard after sautéing, ensuring it cooks through evenly without burning and stays tender while maintaining vibrant color.
How To Make This Swiss Chard Recipe
- Heat a heavy saucepan on medium-high and add the chopped bacon. Allow it to cook until the outside edges are crisped but the bacon isn’t all the way crisp (about 5-8 minutes).
- Add the smashed garlic cloves and press them down so most of the clove is touching the hot pan. I usually smash the garlic cloves with the flat of my knife.
- Once the garlic is brown in spots, add in the pine nuts and the raisins and mix well.
- Sauté until the bacon is cooked through, the garlic cloves and pine nuts are browned, and the raisins are plumped.
- Add salt and pepper and stir well.
- Add in Swiss chard and the ¼ cup of water.
- Place a lid on the saucepan and cook for 3-4 minutes until the chard has just barely wilted. Remember the chard will continue to cook and wilt even when off the flame, so don’t overcook it.
- Stir well and serve.
Tips And Tricks
Here are some helpful tips and tricks to ensure your Swiss Chard with Bacon turns out perfectly balanced, flavorful, and beautifully textured every time.
- Cook the bacon slowly. Start the bacon in a cold pan and let it heat gradually. This renders more fat, giving you extra flavor to cook the garlic, pine nuts, and chard.
- Toast the pine nuts in the bacon fat. This boosts their nuttiness and helps them stay crisp even after the chard wilts.
- Smash the garlic, don’t mince it. Smashed cloves infuse the dish with bold garlic flavor without burning quickly like minced garlic would.
Variations
Here are several tasty and creative variations to help you customize your Swiss Chard with Bacon, whether you want to boost the flavor, add more texture, or tailor it to different dietary preferences.
- If you’re not a big fan of swiss chard, you can substitute Kale or Spinach. Simply reduce the cook time to 1-2 minutes.
- You can use Craisins in place of the golden raisins.
- Some great Pine Nut substitutions I recommend are walnuts, cashews, or slivered almonds.
- You can add even more depth to this dish by adding a teaspoon of ground cumin. I did this and it was absolutely wonderful!
What To Eat With This Swiss Chard Recipe
Here are some delicious pairing ideas to help you turn Swiss Chard with Bacon into a complete and well-balanced meal.
- Grilled or Roasted Chicken - The smoky, savory chard pairs perfectly with simple roasted or herb-seasoned chicken.
- Pork Chops or Pork Tenderloin - Bacon and pork are a natural match, and the greens help balance the richness of the meat.
- Steak or Beef Roast - Serve it alongside a juicy steak or slow-cooked roast for a hearty and satisfying dinner.
How Long Does It Last?
Swiss chard with bacon will keep well in the refrigerator for 3–4 days when stored in an airtight container. The flavors actually meld and deepen over time, though the texture of the chard will soften slightly as it sits.
Because the dish contains cooked greens and bacon, it’s best to reheat it gently on the stovetop or in the microwave to avoid overcooking.
Can You Freeze It?
While it refrigerates well, this dish is not ideal for freezing since the greens become mushy and the bacon loses its crispness after thawing.
More Ways To Use Swiss Chard
- This Italian Sausage Soup recipe gives you all the flavor of Zuppa Toscana without all the carbs! You can make this delicious recipe in under 30 minutes!
- This Moroccan Chickpea Soup in your Instant Pot is so easy! This vegan recipe is just dump and cook and is hearty and delicious!
- This Instant Pot Kenyan Kunde is a nutritious recipe with black-eyed peas and peanuts that makes a yummy, filling vegan recipe in your pressure cooker!
Swiss Chard Recipe | Swiss Chard Side Dish With Bacon
Equipment
- Heavy Saucepan
Ingredients
- ▢ 4 slices ( 4 slices ) Bacon , chopped
- ▢ 10 cloves ( 10 cloves ) Garlic , smashed
- ▢ 1/4 cup ( 33.75 g ) pine nuts
- ▢ 1/4 cup ( 36.25 g ) golden raisins
- ▢ 4-6 cups ( 144 g ) Swiss chard , chopped
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1/4 cup ( 62.5 g ) Water
Instructions
- Heat a heavy saucepan on medium-high and add the chopped bacon. Allow it to cook until the outside edges are crisped but the bacon isn’t all the way crisp (about 5-8 minutes).
- Add the smashed garlic cloves and press them down so most of the clove is touching the hot pan. I usually smash the garlic cloves with the flat of my knife.
- Once the garlic is brown in spots, add in the pine nuts and the raisins and mix well.
- Sauté until the bacon is cooked through, the garlic cloves and pine nuts are browned, and the raisins are plumped.
- Add salt and pepper and stir well.
- Add in Swiss chard and the ¼ cup of water.
- Place a lid on the saucepan and cook for 3-4 minutes until the chard has just barely wilted. Remember the chard will continue to cook and wilt even when off the flame, so don’t overcook it.
- Stir well and serve.
Variation On This Swiss Chard Recipe
- If you’re not a big fan of swiss chard, you can substitute Kale or Spinach. Simply reduce the cook time to 1-2 minutes.
- You can use Craisins in place of the golden raisins.
- Some great Pine Nut substitutions I recommend are walnuts, cashews, or slivered almonds.
- You can add even more depth to this dish by adding a teaspoon of ground cumin. I did this and it was absolutely wonderful!
