Step 1

Place a large 6-8 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3 minutes. Then add in the carrots and garlic and sauté another 2 minutes to soften.

Step 2

Place whole raw chicken breasts in the pot. Add in the lemon zest, Italian seasoning, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and bring to a boil. Lower the heat if needed and simmer for about 15 minutes (covered) to cook the chicken.

Step 3

Meanwhile, whisk the heavy cream and cornstarch (or glucomannan) together until very smooth.

Step 4

Once the chicken has cooked through, pull the chicken breasts out of the pot with tongs and set on a cutting board.

Step 5

Stir the heavy cream mixture and parmesan cheese into the soup base to thicken. Stir another minute, until the parmesan melts and blends smoothly into the soup base.

Step 6

Use two forks to shred the chicken breasts. Then stir the shredded chicken, spinach, and parsley in the soup. Taste, then salt and pepper as needed. Serve warm, with extra parmesan if desired!