Pin It There was a rainy Tuesday when I opened the fridge and found leftover rotisserie chicken, a jar of sun-dried tomatoes, and wilted spinach that needed saving. I wasn't planning anything fancy, just something warm to chase away the chill. What came together in that pot turned into one of those accidental wins that you end up making on purpose every few weeks. The smell alone, garlic and herbs hitting the cream, made my neighbor knock on the door asking what I was cooking. That soup became my go-to for cold nights and surprise guests ever since.
I made this for my sister the week she moved into her new apartment, before she had unpacked her kitchen properly. We ate it straight from mismatched bowls with grocery store bread, sitting on the floor surrounded by boxes. She told me it felt like home, even though nothing around us did yet. I've brought it to friends recovering from colds, served it at casual dinners, and ladled it into thermoses for long drives. It's become the soup I make when I want people to feel cared for without making a big fuss about it.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is my shortcut here, the dark meat stays juicier in the soup, but breasts work fine if that's what you have.
- Olive oil: Use a good one since it starts the flavor base, and you can drizzle a little extra on top when serving for richness.
- Yellow onion: Dice it small so it melts into the broth and sweetens as it cooks, adding depth without chunks.
- Garlic: Fresh is essential, the minute it hits the hot oil, your kitchen smells like an Italian grandmother is visiting.
- Carrot: It adds a hint of sweetness and a little texture, plus it makes the soup feel more complete and nourishing.
- Baby spinach: Rough chop it so it wilts evenly, it turns silky in the cream and adds color without any bitterness.
- Sun-dried tomatoes: Use the ones packed in oil, they're softer and more flavorful, just drain them well so the soup doesn't get greasy.
- Chicken broth: Low-sodium lets you control the salt, and a good quality broth makes all the difference in a simple soup like this.
- Heavy cream: This is what makes the soup feel luxurious, stir it in gently so it doesn't curdle or separate.
- Italian herbs: A blend of basil, oregano, and thyme brings that Tuscan warmth, dried works great and blooms beautifully in the broth.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that balances the richness without overpowering the other flavors.
- Salt and black pepper: Taste as you go, every broth is different, and the Parmesan will add some saltiness too.
- Parmesan cheese: Freshly grated melts right in and adds a nutty, salty finish that ties everything together.
Instructions
- Start the base:
- Heat olive oil in a large pot over medium heat, then add the diced onion and carrot. Let them cook until softened and the onion turns translucent, about 5 minutes, stirring occasionally so nothing sticks.
- Bloom the garlic:
- Stir in the minced garlic and cook for just a minute until it smells incredible and fragrant. Don't let it brown or it will taste bitter.
- Add the tomatoes and herbs:
- Toss in the chopped sun-dried tomatoes and Italian herbs, stirring them around for about 2 minutes. This step lets the herbs wake up and the tomatoes release their sweetness into the oil.
- Build the broth:
- Pour in the chicken broth and bring everything to a gentle simmer. You want bubbles breaking the surface but not a rolling boil.
- Add the chicken:
- Stir in the shredded chicken and let it simmer for 10 minutes so it soaks up all those flavors. The broth will start to taste richer and more savory.
- Finish with cream and greens:
- Lower the heat slightly, then stir in the heavy cream, chopped spinach, salt, pepper, and red pepper flakes if using. Let it simmer gently for 5 minutes until the spinach wilts and the soup turns velvety.
- Stir in the Parmesan:
- Just before serving, mix in the grated Parmesan and taste the soup. Adjust the salt and pepper if needed.
- Serve warm:
- Ladle the soup into bowls and top with extra Parmesan and a drizzle of olive oil if you like. Serve it hot with crusty bread on the side.
Pin It One night I served this to a friend who'd had a rough week, and she ate two bowls without saying much, just sitting quietly at my kitchen counter. When she finally looked up, she said it was the first time all week she'd felt calm. I realized then that this soup isn't just about feeding people, it's about giving them a moment to slow down and breathe. It's become my quiet way of saying I care, without needing to find the right words.
Making It Lighter
If heavy cream feels too rich, you can swap in half-and-half or even whole milk, though the soup won't be quite as velvety. I've done this when I wanted something a little less indulgent but still creamy, and it works well, just add it at the very end and heat gently. You can also use part cream and part broth to stretch it further without losing too much body. The flavor stays true, just a bit brighter and less coating on the spoon.
Adding More Substance
When I want this soup to feel more like a full meal, I stir in a can of drained cannellini beans during the last few minutes of simmering. They add protein, a creamy texture, and make the soup more filling without changing the flavor much. You could also toss in some cooked pasta, like small shells or ditalini, if you're feeding hungry kids or want leftovers that hold up well. Just remember that pasta will soak up liquid as it sits, so add extra broth if you're planning to store it.
Serving and Storing
This soup is best served hot, straight from the pot, with crusty bread for dipping or a simple side salad to balance the richness. Leftovers keep well in the fridge for up to three days, though the spinach will darken and the soup will thicken as it cools. When reheating, do it gently on the stove over low heat, adding a splash of broth or cream to bring it back to life. I don't recommend freezing it because the cream can separate when thawed, but if you must, freeze it before adding the cream and stir that in fresh when you reheat.
- Garnish with extra Parmesan, fresh basil, or a drizzle of good olive oil for a restaurant-style finish.
- Swap spinach for chopped kale if you want something heartier that holds its shape longer.
- Use this as a base and add white beans, tortellini, or even shredded kale for variety.
Pin It This soup has a way of turning an ordinary evening into something a little special, without any fuss or complicated techniques. I hope it becomes one of those recipes you reach for when you need comfort, warmth, or just a really good bowl of something homemade.
Recipe FAQs
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can substitute fresh tomatoes, though the flavor profile will be different. Use 1 cup of diced fresh tomatoes and add them with the broth. Sun-dried tomatoes provide concentrated, slightly sweet flavor, while fresh tomatoes offer brightness and acidity.
- → How do I make this soup less creamy?
Replace the heavy cream with half-and-half, whole milk, or even a 1:1 mixture of broth and cream. You can also omit cream entirely and add a splash of lemon juice for brightness instead.
- → What's the best way to shred chicken for this soup?
Use rotisserie chicken for convenience, or poach boneless chicken breasts and thighs until cooked through. Let cool slightly, then shred with two forks or your hands. Avoid tough, dry chicken by not overcooking.
- → Can I make this soup ahead of time?
Yes, prepare the soup through step 6 and store in the refrigerator for up to 3 days. Reheat gently over medium heat without boiling. Add Parmesan and fresh spinach just before serving to maintain texture and flavor.
- → Is this soup freezer-friendly?
This soup can be frozen for up to 2 months, though the cream may separate slightly upon thawing. Store in airtight containers, leaving headspace. Thaw overnight in the refrigerator and reheat gently. You may need to whisk in a little fresh cream to restore smoothness.
- → What pairs well as a side with this soup?
Serve alongside crusty bread for dipping, a fresh green salad, or garlic bread. A crisp white wine like Pinot Grigio complements the Italian flavors beautifully.