Save to Pinterest My neighbor handed me a container of this soup on a rainy Tuesday, and I ate it standing at the counter because I couldn't wait. The creamy broth clung to shreds of chicken, and those little bursts of sun-dried tomato made every spoonful different. I asked for the recipe immediately, scribbled it on the back of a grocery receipt, and made it that weekend. It's become my go-to whenever someone needs comfort or I just want something that feels like a hug in a bowl.
I made this for my sister after her first week back at work postpartum, and she cried a little when she tasted it. Not because it was emotional, but because it was exactly what she needed: rich, nourishing, and easy to eat one-handed while holding a baby. We sat on her couch with bowls balanced on our knees, and she asked me to leave the recipe on a sticky note before I left. That's when I knew this soup had earned its place in my rotation.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, saving time and adding extra flavor from the seasoned skin.
- Olive oil: A good quality olive oil makes a difference in the base; it carries the garlic and onion flavors through the whole pot.
- Yellow onion: Dice it finely so it melts into the broth and adds sweetness without chunky bites.
- Garlic: Fresh cloves are non-negotiable; they bloom in the oil and perfume the entire soup.
- Carrot: Adds a subtle natural sweetness and a pop of color that makes the soup feel complete.
- Baby spinach: Wilts down to almost nothing but leaves a silky texture and earthy flavor in every spoonful.
- Sun-dried tomatoes: The oil-packed kind brings concentrated tomato flavor and a slight chewiness that contrasts with the creamy broth.
- Chicken broth: Low-sodium lets you control the salt level, especially important when adding Parmesan later.
- Heavy cream: This is what makes the soup luxurious and velvety; don't skip it unless you must.
- Italian herbs: A blend of basil, oregano, and thyme ties everything to Tuscany without needing fresh herbs.
- Crushed red pepper flakes: Optional, but a pinch adds warmth that sneaks up on you in the best way.
- Parmesan cheese: Freshly grated melts into the soup and adds a nutty, salty finish that store-bought can't match.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest pot and add the onion and carrot, stirring occasionally until they soften and smell sweet, about five minutes. This is your flavor foundation, so don't rush it.
- Bloom the garlic:
- Toss in the minced garlic and stir constantly for just one minute; you want it fragrant and golden, not brown or bitter.
- Layer in the tomatoes and herbs:
- Add the chopped sun-dried tomatoes and Italian herbs, letting them sizzle for two minutes to release their oils. The kitchen will smell like a trattoria.
- Build the broth:
- Pour in the chicken broth and bring everything to a gentle simmer, watching small bubbles break the surface. This is where the flavors start to marry.
- Add the chicken:
- Stir in the shredded chicken and let it simmer for ten minutes, soaking up the herby, tomatoey broth. The chicken will get even more tender as it sits.
- Make it creamy:
- Stir in the heavy cream, spinach, salt, pepper, and red pepper flakes, then simmer gently for five minutes until the spinach wilts and the soup turns silky. Don't let it boil hard or the cream might break.
- Finish with cheese:
- Stir in the Parmesan just before serving so it melts into glossy ribbons. Taste and add more salt if needed; the Parmesan adds saltiness, so adjust carefully.
- Serve it warm:
- Ladle into bowls and top with extra Parmesan and a drizzle of olive oil if you're feeling fancy. Serve immediately while it's steaming and fragrant.
Save to Pinterest One winter evening, I doubled this recipe and brought it to a potluck, worried it was too simple compared to everyone else's dishes. It was the first thing gone, and three people texted me the next day asking for the recipe. That's when I realized simplicity wins when the flavors are right, and this soup has all of them in balance.
Making It Your Own
This soup is incredibly flexible and welcomes whatever you have on hand. I've stirred in cannellini beans when I needed more protein, swapped kale for spinach when that's what was in my fridge, and used half-and-half instead of heavy cream on nights when I wanted something lighter. You can even add a handful of small pasta or orzo in the last ten minutes of cooking to make it more filling. The base is forgiving, so trust your instincts and taste as you go.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, and honestly, it tastes even better the next day once the flavors have melded. Store it in an airtight container and reheat gently on the stovetop over low heat, stirring occasionally so the cream doesn't separate. If it thickens too much, just thin it out with a splash of broth or water. I don't recommend freezing it because the cream can break when thawed, but if you must, freeze it before adding the cream and stir it in fresh when you reheat.
Serving Suggestions
I love serving this soup with a hunk of crusty bread for dipping, or sometimes I toast slices and rub them with garlic for an easy bruschetta situation. A simple arugula salad with lemon vinaigrette on the side keeps it light, or you can go all in and serve it with garlic knots or focaccia.
- Top each bowl with extra Parmesan and a drizzle of good olive oil for a restaurant finish.
- Add a squeeze of lemon juice just before serving to brighten the richness.
- Serve it in bread bowls if you want to make it feel like an event.
Save to Pinterest This soup has a way of making ordinary nights feel special without any extra effort. Keep the ingredients on hand, and you'll always have something warm and delicious ready to go.
Recipe FAQ
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can substitute fresh tomatoes for sun-dried ones. Use about 1 cup of diced fresh tomatoes and add them directly to the pot. Fresh tomatoes will provide a lighter, brighter flavor compared to the concentrated richness of sun-dried varieties.
- → How do I make this soup lighter?
Replace the heavy cream with half-and-half or whole milk for a lighter version without sacrificing creaminess. You can also use Greek yogurt stirred in at the end for added protein and tanginess.
- → What can I add for more protein and substance?
Cannellini beans, white beans, or chickpeas work beautifully in this soup. Add about 1 to 1.5 cups of canned beans (drained and rinsed) during the simmering stage for extra heartiness and nutrition.
- → Is this soup freezer-friendly?
Yes, this soup freezes well for up to three months. Cool completely before transferring to freezer containers. Add the cream just before serving for the best texture, or reheat gently on the stovetop and stir in fresh cream when serving.
- → What side dishes pair well with this soup?
Serve alongside crusty bread, garlic bread, or a simple green salad to balance the richness. Focaccia or pita bread are excellent choices for dipping into the creamy broth.
- → Can I substitute spinach with other greens?
Absolutely. Kale, arugula, or Swiss chard work wonderfully as alternatives. Heartier greens like kale may need an extra minute or two to wilt completely in the hot broth.
