Save My neighbor knocked on my door one rainy Tuesday holding a bag of sun-dried tomatoes she couldn't use before leaving town. I tossed them into a pot with leftover rotisserie chicken and whatever vegetables looked lonely in my crisper drawer. What came out was this creamy, warmly spiced soup that made my kitchen smell like a trattoria tucked into a Tuscan hillside. I've been making it ever since, tweaking and tasting until it became the kind of dinner that feels like a hug in a bowl.
I made this for my sister after she had her second baby, and she called me three days later asking for the recipe. She said it was the first meal that didn't feel like obligation, that actually made her sit down and breathe for a minute. Now it's become my go-to whenever someone needs comfort that isn't complicated. There's something about the way the spinach wilts into the broth and the Parmesan melts in at the end that makes people pause mid-bite and sigh a little.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here; the seasoned meat adds depth without extra work, and dark meat keeps things juicy.
- Olive oil: Use a good one if you have it, since it's the first thing to hit the heat and starts building all that savory flavor.
- Yellow onion: Dice it small so it melts into the soup and sweetens as it cooks, becoming almost invisible but essential.
- Garlic: Fresh is non-negotiable; those three cloves bloom in the oil and perfume the whole pot.
- Carrot: Adds a hint of sweetness and body, plus a little color that makes each spoonful look as good as it tastes.
- Baby spinach: It wilts down to almost nothing, so don't be shy; three cups might look like a lot, but they'll shrink fast.
- Sun-dried tomatoes: The oil-packed kind bring concentrated tang and a slightly chewy texture that contrasts beautifully with the cream.
- Chicken broth: Low-sodium lets you control the salt, and a rich stock makes all the difference in the final bowl.
- Heavy cream: This is what makes the soup velvety and luscious; you can lighten it up, but the full-fat version is worth it.
- Italian herbs: The dried blend of basil, oregano, and thyme gives you that classic Tuscan backbone without needing a spice cabinet overhaul.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that wakes up the other flavors without making it spicy.
- Salt and black pepper: Season as you go and taste at the end; every broth and chicken is different, so trust your palate.
- Parmesan cheese: Freshly grated melts right in and adds a nutty, salty finish that ties everything together.
Instructions
- Start with the aromatics:
- Heat the olive oil in your large pot over medium heat, then add the diced onion and carrot. Let them sizzle gently for about five minutes, stirring occasionally, until the onion turns translucent and the carrot softens at the edges.
- Bloom the garlic:
- Stir in the minced garlic and cook for just one minute, letting it become fragrant without browning. This step is quick but crucial; burnt garlic turns bitter fast.
- Layer in the tomatoes and herbs:
- Add the chopped sun-dried tomatoes and Italian herbs, stirring them into the softened vegetables for about two minutes. You'll smell the herbs wake up and the tomatoes start to release their oil.
- Build the broth base:
- Pour in the chicken broth and bring everything to a gentle simmer. Let it bubble softly so the flavors start to mingle and deepen.
- Add the chicken:
- Stir in your shredded chicken and let it simmer for ten minutes, giving the meat time to soak up the broth and become tender. This is when the soup starts to smell like dinner.
- Make it creamy:
- Lower the heat slightly and stir in the heavy cream, spinach, salt, black pepper, and red pepper flakes if you're using them. Simmer gently for five minutes, just until the spinach wilts and the soup turns silky.
- Finish with cheese:
- Remove the pot from the heat and stir in the grated Parmesan, letting it melt into the soup. Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve and garnish:
- 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 cold Sunday afternoon, I made a double batch and froze half in mason jars for later. When I thawed one a month later on a particularly rough day, it tasted like I'd gone back in time to that cozy kitchen moment. Sometimes the best thing about a good recipe isn't just how it tastes fresh, but how it holds onto a feeling and gives it back to you when you need it most.
Making It Your Own
This soup is endlessly flexible, so don't be afraid to riff on it based on what you have. Swap the spinach for kale if that's what's in your fridge; just add it a few minutes earlier since it takes longer to soften. If you want more heft, stir in a drained can of cannellini beans during the last simmer; they soak up the creamy broth and make the soup even more filling. For a lighter version, use half-and-half or whole milk instead of heavy cream, though you'll lose a bit of that luxurious body. I've also made this with leftover turkey after Thanksgiving, and it worked beautifully.
Storing and Reheating
This soup keeps well in the fridge for up to four days, stored in an airtight container. When you reheat it, do so gently over low heat on the stovetop, stirring occasionally to keep the cream from separating. If it looks too thick after sitting, add a splash of broth or water to loosen it back up. You can also freeze it for up to three months, though cream-based soups sometimes get a little grainy when thawed; a quick whisk or blender pulse usually smooths things out. Just leave a little headspace in your containers since liquids expand when frozen.
Serving Suggestions
I love serving this with a hunk of crusty sourdough or a warm baguette for dunking into the creamy broth. A simple arugula salad with lemon vinaigrette on the side cuts through the richness and makes it feel like a complete meal. If you're feeding a crowd, set out extra Parmesan, red pepper flakes, and good olive oil so everyone can customize their bowl. This soup also pairs beautifully with a crisp white wine like Pinot Grigio or a light rosé if you're in the mood.
- Crusty bread or garlic toast for soaking up every last drop.
- A bright green salad with a sharp vinaigrette to balance the creaminess.
- Extra Parmesan, fresh basil, or a squeeze of lemon juice as finishing touches.
Save This soup has become one of those recipes I return to again and again, not just because it's easy, but because it reminds me that good food doesn't have to be complicated to feel special. I hope it becomes that kind of recipe for you too.
Kitchen Tips & Answers
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, though the flavor profile will differ slightly. Use 1 cup diced fresh tomatoes, preferably Roma or heirloom varieties, added with the spinach. Sun-dried tomatoes provide concentrated umami and sweetness, so consider adding a splash of balsamic vinegar to replicate that depth.
- → What's the best way to shred the chicken?
Rotisserie chicken is the quickest option—simply pull apart warm or room-temperature meat. For poached chicken, cook boneless breasts or thighs in simmering broth for 12-15 minutes until cooked through, then shred with two forks while still warm for easier separation.
- → How do I make this lighter without sacrificing creaminess?
Replace heavy cream with half-and-half or whole milk, using the same quantity. For extra richness without fat, blend a portion of cooked vegetables with a bit of broth before adding it back to the pot. Greek yogurt stirred in just before serving also adds creaminess and tang.
- → Can I prepare this soup ahead of time?
Yes, make the soup through step 5 (before adding cream and spinach), then refrigerate for up to 2 days. When ready to serve, reheat gently over medium heat, then add cream, spinach, and seasonings. Avoid freezing due to the cream component, which can separate upon thawing.
- → What pairs well with this soup?
Serve alongside crusty ciabatta or garlic bread for dipping, a crisp arugula salad dressed with lemon vinaigrette, or focaccia brushed with olive oil. A light Italian white wine like Pinot Grigio complements the herbaceous, creamy flavors beautifully.
- → Is this truly gluten-free?
It is, provided you use certified gluten-free chicken broth and verify that sun-dried tomatoes are processed without cross-contamination. All other ingredients—chicken, cream, vegetables, and herbs—are naturally gluten-free. Always check product labels when avoiding gluten.