Pin it The kitchen windows were fogged from steam when I finally nailed this soup on a rainy Tuesday. I'd been chasing that perfect balance between rich and light, something that felt indulgent without putting you straight to bed afterward. The smell of garlic hitting hot olive oil is what pulled my neighbor to the door that evening, and by the time the cream swirled into the broth, I knew I had something worth repeating. It's become my answer to gray skies and the need for something that tastes like a warm hug without the fuss of layered casseroles or complicated steps.
I served this to my sister during one of her surprise visits last fall, and she went quiet after the first bite, which is her version of a standing ovation. She asked for the recipe twice before leaving, then texted me a photo of her own batch three days later. That's when I realized this wasn't just another soup, it was one of those recipes that gets passed along because it actually delivers on the promise of comfort without demanding culinary acrobatics.
Ingredients
- Cooked, shredded chicken (2 cups): Rotisserie chicken is your best friend here, saving time and adding a depth of flavor from the roasted skin and seasonings, though poached thighs work beautifully if you have extra time.
- Olive oil (1 tablespoon): This is your flavor foundation, coating the aromatics and coaxing out their sweetness without any harshness.
- Yellow onion (1 medium, diced): The onion melts into the background, adding a subtle sweetness that rounds out the tangy tomatoes and rich cream.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the oil and perfumes the entire pot in a way jarred versions simply cannot replicate.
- Carrot (1 large, diced): Adds a hint of natural sweetness and a satisfying texture that keeps the soup from feeling too uniform or one-dimensional.
- Baby spinach (3 cups, chopped): Wilts down to almost nothing but contributes color, a slight earthiness, and makes you feel virtuous about eating something green.
- Sun-dried tomatoes (½ cup, chopped): These are the secret weapon, bringing concentrated umami and a pop of bright acidity that cuts through the cream beautifully.
- Chicken broth (4 cups, low-sodium): Low-sodium gives you control over the final seasoning, and good quality broth makes a noticeable difference in the soup's body and richness.
- Heavy cream (1 cup): This is what transforms broth into a velvety, crave-worthy base, though you can lighten it up with half-and-half if you prefer.
- Italian herbs (1 teaspoon dried): A blend of basil, oregano, and thyme brings that unmistakable Tuscan warmth without needing to stock three separate jars.
- Crushed red pepper flakes (½ teaspoon, optional): Just a whisper of heat that wakes up your palate without overwhelming the creamy backdrop.
- Salt and black pepper: Season thoughtfully and taste as you go, the Parmesan and sun-dried tomatoes add their own saltiness.
- Parmesan cheese (¼ cup, grated, optional): Stirred in at the end, it adds a nutty, salty finish that makes the soup taste even more luxurious and restaurant-worthy.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the diced onion and carrot, stirring occasionally until they soften and the onion turns translucent, about 5 minutes. This step builds the flavor base, so don't rush it.
- Bloom the garlic:
- Stir in the minced garlic and cook for just 1 minute, letting it release its fragrance without browning or turning bitter.
- Layer in the tomatoes and herbs:
- Add the chopped sun-dried tomatoes and Italian herbs, stirring for about 2 minutes to let the herbs toast slightly and the tomatoes release their oil. This deepens the overall flavor and makes the kitchen smell incredible.
- Build the broth:
- Pour in the chicken broth and bring everything to a gentle simmer, letting the vegetables soften further and the flavors start to meld together.
- Add the chicken:
- Stir in the shredded chicken and let it simmer for 10 minutes, allowing the meat to soak up the broth and become tender and flavorful.
- Finish with cream and greens:
- Stir in the heavy cream, chopped spinach, salt, black pepper, and red pepper flakes, then simmer gently for 5 minutes until the spinach wilts and the soup turns silky. Avoid boiling once the cream is in, or it may break.
- Stir in the Parmesan:
- Just before serving, stir in the grated Parmesan cheese and taste the soup, adjusting the seasoning with 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 immediately while it's hot and creamy.
Pin it There was an evening last winter when I ladled this into mismatched bowls for a group of friends who'd shown up unannounced, cold and hungry from a long hike. We ate it with torn bread and talked until the pot was empty, and someone said it tasted like the kind of meal you'd get at a small trattoria tucked away in the hills. That moment made me realize how a simple soup can turn an ordinary night into something you remember, not because it was fancy, but because it was exactly what everyone needed.
Making It Lighter or Heartier
If you want to dial back the richness, swap half-and-half or whole milk for the heavy cream, you'll lose a bit of the luxurious mouthfeel but the flavor stays intact. For a heartier version, stir in a can of drained cannellini beans during the last few minutes of cooking, they add creaminess, protein, and make the soup more filling without weighing it down. I've done both versions depending on the mood, and neither one disappoints.
Swaps and Substitutions
Baby spinach is my go-to because it wilts quickly and doesn't need any prep, but kale works just as well if you chop it finely and give it an extra minute or two to soften. If sun-dried tomatoes aren't your thing, try roasted red peppers for a sweeter, milder flavor that still brings color and a hint of smokiness. I've even used leftover turkey instead of chicken after the holidays, and it was just as good, proof that this recipe is forgiving and adaptable.
Serving and Storage
This soup begs to be served with crusty bread for dipping, or a simple side salad if you want to keep things light. Leftovers keep well in the fridge for up to three days, and I actually prefer the flavor the next day once everything has had time to mingle. Just reheat gently on the stove, adding a splash of broth or cream if it's thickened up, and avoid the microwave if you can, it heats unevenly and can make the cream separate.
- Garnish with fresh basil or a squeeze of lemon juice for a bright, herbaceous finish.
- Freeze individual portions in airtight containers for up to two months, perfect for quick lunches.
- Double the recipe if you're feeding a crowd, it scales beautifully and disappears fast.
Pin it This soup has become one of those recipes I make without thinking, the kind that feels like second nature and always delivers. I hope it finds a place in your rotation, especially on the days when you need something warm, satisfying, and ready in less than an hour.
Recipe FAQ
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can substitute fresh tomatoes, though they'll provide a lighter flavor. Use about 1 cup of diced fresh tomatoes and add them when you add the broth to allow them to soften and release their juices.
- → How do I make this soup lighter?
Replace the heavy cream with half-and-half or whole milk for a less rich version. You can also reduce the amount of cream and add extra broth to maintain the desired consistency while keeping it creamy.
- → Can I prepare this soup in advance?
Absolutely. Prepare the soup through step 5, then refrigerate. When ready to serve, reheat gently and add the cream and spinach just before finishing to prevent the spinach from becoming overcooked.
- → What protein alternatives work well in this soup?
Cannellini beans, white beans, or pancetta add heartiness and protein. You can also use turkey, shrimp, or keep it vegetarian by omitting the chicken and using vegetable broth instead.
- → Is this truly gluten-free?
Yes, if you use certified gluten-free chicken broth and verify all ingredient labels, especially the sun-dried tomatoes. Always double-check products for hidden gluten if you're sensitive or have celiac disease.
- → How do I prevent the cream from curdling?
Keep the heat at a gentle simmer, never a rolling boil, after adding the cream. Stir it in slowly and avoid rapid temperature changes. Simmering for just 5 minutes with the spinach will keep the soup creamy and smooth.