Pin It The steam rising from a pot of soup on a rainy Tuesday evening has a way of pulling everyone into the kitchen without saying a word. I was craving something creamy and bright but didn't want to fuss with complicated techniques or hard-to-find ingredients. A half-empty jar of sun-dried tomatoes sat in my fridge, some leftover rotisserie chicken from Sunday, and a bag of wilting spinach that needed rescuing. What started as improvisation turned into a soup I now make intentionally, not just out of necessity.
I made this the first time for my neighbor who had just come home from the hospital. She wasn't up for anything heavy, but she needed real food, not just broth. When I brought it over in a mason jar with some Parmesan on the side, she texted me two hours later asking for the recipe. That's when I knew it wasn't just comfort food for me anymore.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your friend here; the seasoned skin adds a little extra flavor even after you've pulled the meat.
- Olive oil: Use a good one if you have it, since it's the base of your aromatics and you'll taste it in the final bowl.
- Yellow onion: Dice it small so it melts into the broth and doesn't overpower the delicate creaminess.
- Garlic: Fresh is essential; those jarred versions just don't release the same warmth when they hit the heat.
- Carrot: Adds a whisper of sweetness and a pop of color without making the soup feel vegetable-heavy.
- Baby spinach: It wilts down to almost nothing, so don't be shy; three cups looks like a lot but it shrinks fast.
- Sun-dried tomatoes: The oil-packed kind brings richness and a slight chewiness that balances the cream perfectly.
- Chicken broth: Low-sodium lets you control the salt, especially if you're using store-bought rotisserie chicken which can be salty.
- Heavy cream: This is what makes it Tuscan and velvety; you can lighten it, but the full-fat version is worth it at least once.
- Italian herbs: A good dried blend saves you from opening three different jars and still gives you that herby backbone.
- Crushed red pepper flakes: Just a pinch wakes everything up without making it spicy.
- Salt and black pepper: Taste as you go; every broth and chicken is different, so your seasoning will vary.
- Parmesan cheese: Freshly grated melts in and adds a nutty, salty finish that feels like a hug.
Instructions
- Soften the aromatics:
- Heat olive oil in a large pot over medium heat, then add the diced onion and carrot. Let them cook gently for about 5 minutes until the onion turns translucent and the kitchen smells sweet.
- Wake up the garlic:
- Stir in the minced garlic and let it cook for just a minute, until you can smell it but before it starts to brown.
- Build the flavor base:
- Toss in the chopped sun-dried tomatoes and Italian herbs, stirring for a couple of minutes so the herbs bloom in the oil. You'll notice the tomatoes releasing a little of their fruity tang into the pot.
- Add the broth:
- Pour in the chicken broth and bring everything to a gentle simmer, not a rolling boil. This is where the vegetables start to soften and meld together.
- Stir in the chicken:
- Add your shredded chicken to the simmering broth and let it hang out for about 10 minutes. It soaks up the herby, tomatoey goodness and becomes impossibly tender.
- Make it creamy:
- Lower the heat slightly and stir in the heavy cream, chopped spinach, salt, black pepper, and red pepper flakes if using. Simmer gently for 5 minutes until the spinach wilts and the soup turns silky.
- Finish with cheese:
- Stir in the Parmesan just before serving so it melts into the broth without clumping. Taste and adjust the seasoning one last time.
- Serve it up:
- Ladle into bowls and top with extra Parmesan and a drizzle of olive oil if you're feeling fancy.
Pin It One night I served this to friends who claimed they didn't like soup because it never filled them up. They each had two bowls and one of them scraped the pot with a piece of bread when he thought I wasn't looking. It's the kind of soup that makes people rethink what soup can be.
Making It Lighter
If heavy cream feels like too much, you can swap in half-and-half or even whole milk and it will still taste creamy and comforting. The texture won't be quite as luscious, but the flavor stays bright and the soup still clings to your spoon in a satisfying way. I've done this on weeks when I'm trying to be a little kinder to myself, and honestly, it's still a bowl I look forward to.
Bulking It Up
Adding a can of drained cannellini beans turns this into an even heartier meal without changing the soul of the soup. They soak up the creamy broth and add a mild, buttery texture that makes each spoonful more filling. I toss them in right after the chicken and let them warm through for those last 10 minutes so they don't fall apart.
Serving Suggestions
This soup begs for something crusty on the side, whether that's a baguette, focaccia, or even garlic bread if you're going all in. A simple arugula salad with lemon and olive oil cuts through the richness beautifully, and if you have any leftover soup, it reheats like a dream the next day for lunch.
- Serve with a chunk of warm, crusty bread for dipping.
- Pair it with a crisp green salad dressed simply with lemon and olive oil.
- Top each bowl with extra Parmesan and a crack of black pepper right before serving.
Pin It This soup has become my answer to cold nights, last-minute dinners, and moments when I need something that feels like care in a bowl. I hope it does the same for you.
Recipe FAQs
- → Can I use chicken broth that isn't low-sodium?
Yes, you can use regular chicken broth, but reduce the added salt to ¼ teaspoon and adjust to taste at the end. Low-sodium broth gives you better control over the soup's final saltiness.
- → How do I make this soup lighter?
Replace the heavy cream with half-and-half or whole milk for a lighter version. You can also use Greek yogurt stirred in at the end for a tangy, protein-rich alternative while maintaining creaminess.
- → Can I prepare this soup in advance?
Yes, prepare the soup up to step 5 and refrigerate for up to 2 days. Add the cream, spinach, and seasonings when reheating to maintain the spinach's texture and soup's vibrant color.
- → What can I substitute for sun-dried tomatoes?
Fresh diced tomatoes, canned tomatoes, or roasted red peppers work well. Use the same quantity and adjust seasoning as needed since fresh tomatoes add more moisture and less concentrated flavor than sun-dried.
- → Is this gluten-free?
Yes, if using certified gluten-free chicken broth and verifying all other ingredients. Check sun-dried tomato labels for additives, as some brands may contain hidden gluten. Always read ingredient lists if you're sensitive.
- → How can I add more protein to this soup?
Stir in white beans, cannellini beans, or chickpeas after simmering the chicken. You can also add extra shredded chicken or finish with a swirl of cream mixed with cooked shrimp for a seafood variation.