Save My neighbor brought over a container of this soup last winter when I mentioned I was too tired to cook, and I swear I could smell the garlic and tomatoes through the lid before I even opened it. One spoonful and I understood why she called it her "cure for everything" soup. The cream swirled into the broth like silk, and those sun-dried tomatoes added little bursts of sweetness that made me close my eyes. I texted her for the recipe that same night, still wearing my pajamas at seven PM. Now it's become my own go-to whenever someone needs comfort in a bowl.
I made this for my sister after her twins were born, doubling the recipe and freezing half in quart containers. She called me crying happy tears two weeks later, saying it was the first real meal she'd eaten sitting down. The soup reheated perfectly, and she loved that she could eat it one-handed while holding a baby. That's when I realized some recipes aren't just about feeding people, they're about giving them a moment to breathe.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, the dark meat stays especially moist and flavorful in the creamy broth.
- Olive oil: Just enough to get the vegetables sweating without adding heaviness, since the cream will bring richness later.
- Yellow onion: Dice it small so it melts into the soup, I learned this after fishing out big chunks the first time I made it.
- Garlic: Three cloves might seem like a lot, but they mellow beautifully and fill your kitchen with the kind of smell that makes people wander in asking when dinner will be ready.
- Carrot: Adds a subtle sweetness and a pop of color, plus it gives the soup a little more body.
- Baby spinach: It shrinks down to almost nothing, so don't be scared by the three cups, just pile it in.
- Sun-dried tomatoes: The oil-packed kind are softer and more flavorful, and that little bit of oil clinging to them adds depth to the broth.
- Chicken broth: Low sodium is key because you can always add salt, but you can't take it away once the Parmesan goes in.
- Heavy cream: This is what makes the soup feel like a hug, turning the broth velvety and luscious.
- Italian herbs: A blend of basil, oregano, and thyme brings that Tuscan vibe without having to measure out three separate jars.
- Crushed red pepper flakes: Optional, but a tiny pinch wakes up the whole bowl without making it spicy.
- Salt and black pepper: Taste as you go, especially after adding the cream, because the flavors shift as everything simmers together.
- Parmesan cheese: Freshly grated melts right in and adds a nutty, salty finish that makes you want to lick the spoon.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest pot over medium heat, then add the onion and carrot. Let them soften and turn translucent for about five minutes, stirring occasionally so nothing sticks or browns too fast.
- Wake up the garlic:
- Toss in the minced garlic and stir for just one minute until your kitchen smells amazing. Any longer and it'll turn bitter, so watch it closely.
- Layer in the tomatoes and herbs:
- Add the chopped sun-dried tomatoes and Italian herbs, stirring them into the vegetables for two minutes. This step blooms the dried herbs and coats everything in that tomatoey oil.
- Build the broth:
- Pour in the chicken broth and bring it to a gentle simmer, not a rolling boil. You want bubbles breaking the surface lazily, like a hot spring.
- Add the chicken:
- Stir in the shredded chicken and let it simmer for ten minutes so it soaks up all those flavors. The meat will get even more tender as it bathes in the broth.
- Make it creamy:
- Stir in the heavy cream, spinach, salt, black pepper, and red pepper flakes if you're using them. Simmer gently for five minutes, watching the spinach wilt down and the soup turn into something you want to dive into.
- Finish with cheese:
- Stir in the Parmesan just before serving so it melts into the soup without clumping. Taste and adjust the salt and pepper, because this is your moment to make it perfect.
- 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 The first time I served this to friends, one of them scraped his bowl clean and then asked if he could just drink the remaining broth from the pot. We all laughed, but I totally understood, there's something about the way the cream clings to the spoon and the little bits of tomato surprise you in every bite. That night, we sat around the table long after the soup was gone, talking and laughing, and I realized this recipe had become more than dinner. It was the reason we all slowed down for an hour.
Making It Your Own
I've made this soup a dozen different ways depending on what's in the fridge. Sometimes I toss in a can of drained cannellini beans for extra heartiness, and it stretches the recipe to feed six instead of four. If I'm trying to lighten it up, I swap half-and-half for the heavy cream and honestly, it's still creamy and satisfying. Once I ran out of spinach and used chopped kale instead, letting it simmer a few extra minutes to soften, and it added a nice earthy flavor. You can also stir in a handful of orzo or small pasta in the last ten minutes if you want it to feel more like a stew.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, though the spinach will darken a bit, which is totally normal. I store it in a big glass container so I can see exactly how much is left and portion it out for lunches. When reheating, do it gently on the stove over low heat, stirring often, because microwaving can make the cream separate and look weird. If it seems too thick after sitting in the fridge overnight, just add a splash of broth or milk and stir it back to life. I've also frozen it in individual servings, and it thaws well, though the texture of the cream can be slightly grainy, a quick stir usually fixes it.
Serving Suggestions
I love serving this soup with a hunk of warm, crusty bread for dipping, the kind with a chewy crust that soaks up all that creamy broth. A simple arugula salad with lemon and olive oil on the side cuts through the richness and makes the meal feel complete. Sometimes I set out extra Parmesan, red pepper flakes, and good olive oil so everyone can customize their bowl, it makes it feel like a little soup bar. If you want to make it a full dinner, garlic bread or focaccia are always a hit.
- Crusty sourdough or ciabatta for dunking into every last drop.
- A bright, lemony arugula salad to balance the creamy richness.
- Garlic bread or rosemary focaccia if you want to go all in on comfort.
Save This soup has become my answer to cold nights, long days, and moments when I just need something warm and reliable. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use chicken breast instead of rotisserie chicken?
Absolutely. Poach or grill 2 cups of chicken breast, then shred it. Poaching in broth adds flavor and keeps the meat tender. Simmer for 12-15 minutes until fully cooked through.
- → How do I make this lighter?
Replace heavy cream with half-and-half, whole milk, or even Greek yogurt stirred in at the end. You'll maintain creaminess while reducing calories and fat content.
- → Can I substitute the spinach?
Yes, kale works beautifully and adds a slightly heartier texture. You can also use arugula for a peppery note, or Swiss chard for a mild flavor. Add at the same stage and simmer until tender.
- → Is this truly gluten-free?
Yes, when using certified gluten-free chicken broth. All other ingredients are naturally gluten-free. Always verify labels on sun-dried tomatoes and seasonings, especially if preparing for someone with celiac disease.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to prevent cream from breaking. You can also freeze for up to 3 months; thaw overnight and reheat.
- → Can I add beans for extra protein?
Definitely. Stir in 1 cup of drained cannellini beans or white beans after adding the chicken. Simmer for 5 minutes before adding cream and spinach. This adds heartiness and fiber to each bowl.