Save The steam from this soup hits differently on a cold evening when you're craving something rich but don't want to stand over the stove for an hour. I threw this together one Tuesday after work using leftover rotisserie chicken from the fridge, and the way the sun-dried tomatoes bloomed in the broth made the whole kitchen smell like a trattoria. My neighbor knocked on the door asking what I was making. It's one of those recipes that feels fancy but comes together faster than ordering takeout.
I made this for my sister the night she moved into her new apartment, back when all she had unpacked was one pot and two bowls. We sat on the floor with mismatched spoons, and she said it tasted like comfort in a cup. She still texts me every winter asking if I remember the recipe. I do, because it's become my go-to whenever someone needs something warm and reassuring without a lecture about culinary technique.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, the dark meat adds more flavor and stays tender even after simmering.
- Olive oil: Just enough to get the aromatics going without making the soup feel greasy.
- Yellow onion: Dice it fine so it melts into the broth and sweetens everything quietly in the background.
- Garlic: Three cloves might sound like a lot, but they mellow beautifully and give the soup its savory backbone.
- Carrot: Adds a touch of natural sweetness and a pop of color that makes each bowl feel more complete.
- Baby spinach: Wilts down to almost nothing, but it brings a fresh, earthy note that balances the cream.
- Sun-dried tomatoes: These little gems pack concentrated flavor, get the oil-packed kind and drain them well.
- Chicken broth: Low-sodium lets you control the salt, and it's the foundation that holds everything together.
- Heavy cream: This is what makes the soup velvety and luxurious, don't skip it unless you really have to.
- Italian herbs: A good dried blend does the work of three separate jars and tastes like sunshine on a hillside.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without making it spicy.
- Salt and black pepper: Taste as you go, every broth and chicken has a different salt level.
- Parmesan cheese: Freshly grated melts right in and adds a nutty, salty finish that ties it all together.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the onion and carrot. Let them sauté until the onion turns translucent and the carrot softens, about 5 minutes, stirring occasionally so nothing sticks.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until it smells amazing and starts to turn golden. Don't let it burn or it'll taste bitter.
- Bloom the flavor:
- Toss in the sun-dried tomatoes and Italian herbs, sauté for 2 minutes so the herbs release their oils and the tomatoes soften. This step makes the whole soup sing.
- Build the broth:
- Pour in the chicken broth and bring everything to a gentle simmer. You'll see the flavors start to marry as tiny bubbles break the surface.
- Add the chicken:
- Stir in the shredded chicken and let it simmer for 10 minutes so it soaks up all that herby, tomatoey goodness. The chicken will get even more tender as it heats through.
- Make it creamy:
- Stir in the heavy cream, spinach, salt, black pepper, and red pepper flakes if you're using them. Simmer gently for 5 minutes until the spinach wilts and the soup turns silky and pale.
- Finish with cheese:
- Stir in the Parmesan just before serving so it melts into the broth without clumping. Taste and adjust the seasoning, you might want a little more salt or a crack of black pepper.
- Serve it up:
- Ladle the soup into bowls and top with extra Parmesan and a drizzle of olive oil if you're feeling fancy. Serve it hot with crusty bread for dipping.
Save One rainy Saturday, I made a double batch of this and brought it to a potluck where everyone else had brought salads and chips. By the end of the night, my pot was empty and three people had asked for the recipe. It's the kind of dish that makes people lean in and ask what's in it, then look surprised when you tell them how simple it is. Food like this doesn't need to be complicated to feel special.
Making It Lighter
If heavy cream feels like too much, swap in half-and-half or even whole milk, you'll lose some of the richness but the soup will still taste creamy and comforting. I've done this on nights when I wanted something a little less indulgent, and it still hit the spot. You can also add a handful of cannellini beans for extra protein and a heartier texture without piling on more cream. The beans soak up the broth and make the soup more filling without changing the flavor.
Serving Suggestions
This soup begs for a thick slice of crusty bread, the kind you can tear apart and dunk into the creamy broth until it's soft and soaked. I like to serve it with a simple side salad dressed in lemon and olive oil to cut through the richness. If you have leftover soup, it reheats beautifully on the stove over low heat, just stir it gently so the cream doesn't break. You can also freeze it for up to two months, though the texture of the spinach might soften a bit when you thaw it.
Swaps and Tweaks
Kale works great in place of spinach if you want something heartier that holds its shape, just add it a few minutes earlier so it has time to soften. You can also use turkey instead of chicken if that's what you have on hand, or even skip the meat entirely and add white beans and extra vegetables for a vegetarian version. Some people like to add a splash of white wine after the garlic for a little acidity, and I won't stop you.
- Try stirring in a squeeze of lemon juice at the end for brightness.
- Top with crispy pancetta or bacon bits if you want a salty, crunchy contrast.
- Use coconut cream instead of dairy cream for a dairy-free version that's still rich and silky.
Save This soup has pulled me through more cold nights and lazy weeknights than I can count, and it never feels boring. Keep it in your back pocket for when you need something warm, fast, and just a little bit luxurious.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw and squeeze out excess moisture before adding to prevent the soup from becoming watery. Use about ¾ cup thawed spinach for the equivalent of 3 cups fresh.
- → What type of chicken works best?
Rotisserie chicken is convenient and flavorful, but poached chicken breast or thighs also work wonderfully. Thighs provide more moisture and flavor than breast meat. Aim for about 2 cups shredded cooked chicken.
- → How can I lighten this soup?
Substitute heavy cream with half-and-half, whole milk, or even low-fat Greek yogurt stirred in at the end. You can also use light cream or a mixture of broth and cream to reduce richness while maintaining creaminess.
- → Can I make this ahead?
Absolutely. Store cooled soup in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. Add cream when reheating to restore creaminess, as it may separate slightly during storage.
- → What can I serve alongside this soup?
Crusty bread, garlic bread, or breadsticks pair beautifully. A light side salad, bruschetta, or grilled cheese sandwich complements the creamy texture. For a lighter meal, serve with a fresh green salad.
- → Is this soup freezer-friendly?
Yes, you can freeze the soup without cream for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in fresh heavy cream before serving for the best texture and taste.