Save to Pinterest My neighbor knocked on the door one rainy Tuesday holding a container of this soup, still warm. She'd made too much, she said, but I think she just knew I'd had a long week. One spoonful and I understood why she wanted to share it. The creaminess wrapped around tender chicken and bright spinach like a hug in a bowl. I asked for the recipe immediately, and now it's my own go-to for days when comfort is the only thing that makes sense.
I made this for my sister the night before she moved across the country. We sat at the kitchen table with oversized bowls, dipping bread into the creamy broth and talking about everything except goodbyes. She texted me a week later asking for the recipe, and now we both make it on hard days. It's become our unspoken way of saying we're thinking of each other, even from miles apart.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, already seasoned and tender, saving you precious time without cutting corners on flavor.
- Olive oil: Use a good quality one since it forms the flavor base, and a little goes a long way in building richness from the start.
- Yellow onion: Dice it finely so it melts into the broth and adds sweetness without chunky bites interrupting the creamy texture.
- Garlic: Fresh cloves are essential, minced small so they release their fragrance quickly and infuse every spoonful.
- Carrot: Adds a subtle earthiness and a pop of color, plus it softens beautifully into the soup's silky body.
- Baby spinach: Wilts down in seconds and brings a fresh, slightly mineral note that balances the richness of the cream.
- Sun-dried tomatoes: These are the secret star, packed with concentrated sweetness and tang that cuts through the creaminess perfectly.
- Chicken broth: Low-sodium lets you control the salt, and a quality broth makes all the difference in the soup's backbone.
- Heavy cream: This is what makes it Tuscan-style luxurious, coating your spoon and creating that velvety mouthfeel.
- Italian herbs: A blend of basil, oregano, and thyme brings warmth and aromatic depth without needing a dozen jars.
- Crushed red pepper flakes: Optional, but they add a gentle heat that wakes up your palate between creamy spoonfuls.
- Salt and black pepper: Season gradually and taste as you go, since the Parmesan and broth both add their own saltiness.
- Parmesan cheese: Freshly grated melts seamlessly into the soup and adds a nutty, savory finish that ties everything together.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest pot over medium heat, then add the diced onion and carrot. Let them sizzle gently until the onion turns translucent and the carrot softens, about five minutes, stirring occasionally so nothing sticks.
- Wake up the garlic:
- Toss in the minced garlic and stir constantly for just one minute. You'll smell it the moment it's ready, sweet and sharp, but pull it off the heat before it browns.
- Layer in the flavor:
- Add the chopped sun-dried tomatoes and Italian herbs, stirring them into the softened vegetables. Let them cook for two minutes so the herbs bloom and the tomatoes release their concentrated sweetness.
- Build the broth:
- Pour in the chicken broth and bring everything to a gentle simmer. You'll see tiny bubbles breaking the surface, that's the moment to add your shredded chicken and let it all meld together for ten minutes.
- Make it creamy:
- Stir in the heavy cream, spinach, salt, pepper, and red pepper flakes if you're using them. Simmer gently for five more minutes until the spinach wilts into ribbons and the soup turns silky and pale.
- Finish with cheese:
- Remove the pot from the heat and stir in the Parmesan, watching it disappear into the broth. Taste and adjust the seasoning, then ladle into warm bowls and top with extra cheese and a drizzle of olive oil.
Save to Pinterest There was a Sunday afternoon when I made this without realizing I was out of heavy cream. I used half-and-half instead and added an extra splash of Parmesan, and honestly, it was just as good. My husband didn't even notice the swap. That's when I realized this soup is forgiving, adaptable, and willing to work with whatever you have on hand, which makes it feel less like a recipe and more like a reliable friend.
Making It Your Own
If you want more body, stir in a can of drained cannellini beans along with the chicken. They'll soak up the creamy broth and make the soup hearty enough to be the entire meal. I've also swapped spinach for chopped kale when that's what I had wilting in the fridge, and it held up beautifully, adding a slightly heartier bite. For a deeper flavor, try roasting the carrots and onions in the oven first before adding them to the pot.
Serving Suggestions
This soup shines next to a thick slice of crusty sourdough, the kind with a crackly crust that's perfect for dragging through the creamy broth. I've also served it over a small scoop of cooked orzo or wild rice to stretch it into something even more filling. A simple arugula salad with lemon vinaigrette on the side cuts through the richness and makes the whole meal feel bright and balanced.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to four days. The soup thickens as it sits, so when you reheat it, add a splash of broth or water to loosen it back up. I warm it gently on the stove over low heat, stirring often, because microwaving can sometimes make the cream separate.
- Freeze individual portions in freezer-safe containers for up to three months, just leave a little headspace for expansion.
- Thaw overnight in the fridge before reheating to preserve the texture.
- Stir in fresh spinach or a spoonful of cream when reheating to bring back that just-made feel.
Save to Pinterest This soup has become the thing I make when I want to feel taken care of, or when I want to take care of someone else. It's simple enough for a weeknight but special enough that it feels like a gift.
Recipe Questions & Answers
- → Can I use store-bought rotisserie chicken for this soup?
Yes, rotisserie chicken is an excellent choice and saves time. Simply shred the meat and measure out 2 cups. It brings wonderful flavor and tenderness to the finished soup.
- → How do I make this soup lighter?
Substitute half-and-half or whole milk for the heavy cream to reduce calories and fat while maintaining creaminess. You can also use a combination of cream and broth for a lighter consistency.
- → Can I prepare this soup ahead of time?
Yes, prepare the soup through step 5, then cool and refrigerate for up to 3 days. When ready to serve, reheat gently and add the cream, spinach, and seasonings in the final steps to preserve texture and flavor.
- → Is this soup freezer-friendly?
The soup without cream freezes well for up to 3 months. Thaw overnight and reheat gently, then stir in fresh cream and spinach when serving for best results.
- → What are good bread pairings for serving?
Crusty ciabatta, focaccia, or garlic bread complement this soup beautifully. Serve alongside a fresh green salad for a complete meal.
- → How can I add more protein to this dish?
Stir in white beans like cannellini or great northern beans during the final simmering for heartiness and plant-based protein. Crumbled Italian sausage also adds richness and depth.