Save On a gray Tuesday afternoon, I pulled leftover rotisserie chicken from the fridge with no real plan. The sun-dried tomatoes had been sitting in the pantry for weeks, and I had spinach that needed using. What started as a cleanup mission turned into a pot of creamy, herb-scented soup that made the whole kitchen smell like a trattoria. My neighbor knocked on the door just to ask what I was making.
I made this for my sister when she came over exhausted from a long week. She sat at the counter, barely talking, and after the first bowl she asked if I had more. We ended up eating the entire pot between us, dunking bread until the bottom was scraped clean. She still texts me every few months asking if I remember that soup.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, the dark meat stays juicier and adds more flavor than plain breast.
- Olive oil: Use a good one, it becomes the base of every flavor you build in the pot.
- Yellow onion: Dice it small so it melts into the soup and sweetens as it cooks.
- Garlic: Mince it fresh, jarred garlic just doesnt give you that sharp, warm fragrance.
- Carrot: Adds a subtle sweetness and a bit of body, plus it looks pretty floating in the broth.
- Baby spinach: Wilts down to almost nothing, so dont be shy with the handful.
- Sun-dried tomatoes: The oil-packed kind are softer and more flavorful, just drain them well before chopping.
- Chicken broth: Low-sodium lets you control the salt, especially if youre adding Parmesan later.
- Heavy cream: This is what makes the soup velvety and coats your spoon in the best way.
- Italian herbs: A store-bought blend works perfectly, but if you have fresh basil, tear some in at the end.
- Crushed red pepper flakes: Optional, but a pinch wakes up the whole bowl.
- Parmesan cheese: Freshly grated melts in beautifully and adds a nutty, salty finish.
Instructions
- Start with the base:
- Heat olive oil in a large pot over medium heat, then add the diced onion and carrot. Let them sauté until the onion turns translucent and the carrot softens, about 5 minutes, stirring occasionally so nothing sticks.
- Build the aromatics:
- Stir in the minced garlic and cook for just a minute until the kitchen smells amazing and sharp. Dont let it brown or itll turn bitter.
- Layer in the flavor:
- Add the chopped sun-dried tomatoes and dried Italian herbs, stirring them around for a couple of minutes. This toasts the herbs and releases the tomato oils into the pot.
- Add 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.
- Stir in the chicken:
- Add your shredded chicken to the pot and let it simmer for 10 minutes. This gives the chicken time to soak up the broth and get tender.
- Make it creamy:
- Stir in the heavy cream, spinach, salt, pepper, and red pepper flakes if using. Simmer gently for 5 minutes, just until the spinach wilts and the soup thickens slightly.
- Finish with cheese:
- Stir in the Parmesan right before serving so it melts into the soup without clumping. Taste and adjust the seasoning if needed.
- Serve it up:
- 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.
Save One night I doubled the batch and froze half, thinking it would be a quick dinner for later. When I reheated it a few weeks later, it tasted even better, like the flavors had been sitting around getting to know each other. Now I make extra on purpose.
Making It Lighter
If heavy cream feels too rich, swap in half-and-half or even whole milk. The soup wont be quite as velvety, but itll still be creamy enough to feel indulgent. I did this once when I ran out of cream mid-recipe and no one noticed the difference.
What to Serve It With
This soup begs for something to dunk. A warm baguette, garlic bread, or even a simple green salad on the side balances the richness. I like to toast thick slices of sourdough with butter and drag them through the bottom of the bowl until every drop is gone.
Storage and Leftovers
The soup keeps in the fridge for up to four days and tastes just as good reheated on the stove. If you freeze it, leave out the cream and spinach, then stir them in when you reheat so the texture stays smooth. I learned that the hard way after thawing a batch that looked curdled and sad.
- Store in airtight containers and let it cool completely before refrigerating.
- Reheat gently over low heat, stirring often so the cream doesnt separate.
- Add a splash of broth or milk if it thickens too much after sitting overnight.
Save This soup has become my answer to cold nights, last-minute dinners, and days when I just want something warm and easy. I hope it does the same for you.
Recipe FAQs
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can substitute with 1 cup of diced fresh tomatoes or canned diced tomatoes. Sun-dried tomatoes provide concentrated flavor and chewiness, so fresh versions will create a slightly lighter taste profile. Add fresh tomatoes when sautéing the aromatics for better flavor development.
- → How do I make this soup dairy-free?
Replace the heavy cream with coconut milk or a dairy-free cream alternative in equal amounts. Omit the Parmesan cheese or use a vegan Parmesan substitute. The soup will be lighter but still rich and satisfying with these swaps.
- → Can I prepare this ahead of time?
Yes, prepare through step 5 and refrigerate for up to 2 days. When ready to serve, reheat gently and add the cream, spinach, and seasonings in the final simmering step. This prevents the spinach from becoming overcooked and maintains the soup's vibrant color.
- → What type of chicken works best?
Rotisserie chicken is convenient and adds great flavor, while poached chicken breast offers a leaner option. Thighs provide more moisture and richness. Any cooked, shredded chicken works; aim for 2 cups total for proper protein distribution throughout the soup.
- → Is this soup freezer-friendly?
The soup freezes well before adding cream and spinach. Freeze the broth with chicken and vegetables for up to 3 months. Thaw overnight in the refrigerator, then add cream, fresh spinach, and seasonings when reheating to ensure best texture and flavor.
- → What herbs can I substitute for Italian seasoning?
Use fresh basil, oregano, or thyme individually or in combination. Fresh herbs need roughly triple the amount of dried herbs. Add fresh herbs near the end of cooking to preserve their delicate flavors and vibrant taste.