Save My kitchen window was fogged up from steam, rain drumming on the glass, when I threw together what I had left from Sunday's roast chicken. I wasn't planning anything fancy, just something warm to chase off the chill. But when that first spoonful hit my tongue, creamy and bright with sun-dried tomatoes, I realized I'd stumbled onto something worth keeping. It's been my rainy-day cure ever since.
I made this for my neighbor after she had surgery, and she texted me at midnight asking for the recipe. She said it was the first thing that actually made her feel human again. There's something about the way the sun-dried tomatoes cut through the cream, the way the herbs make your kitchen smell like a trattoria. It's comfort that doesn't feel like you're hiding under a blanket.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is my secret shortcut here, the seasoned skin adds depth even after you've stripped the meat, and dark meat keeps things juicy.
- Olive oil: Use the good stuff if you have it, it's the first thing that hits the heat and sets the tone for everything that follows.
- Yellow onion: Dice it fine so it melts into the broth, I learned the hard way that big chunks float around and ruin the silky texture.
- Garlic: Fresh is non-negotiable, jarred garlic turns bitter when it simmers this long.
- Carrot: Adds a subtle sweetness that balances the tang of the tomatoes, don't skip it even if it seems minor.
- Baby spinach: Wilts down to almost nothing, so don't be shy with the handful, kale works too but takes an extra minute to soften.
- Sun-dried tomatoes: The oil-packed kind bring richness and a chewy bite, drain them well or your soup gets slick.
- Chicken broth: Low-sodium lets you control the salt, especially important if your rotisserie chicken was already salty.
- Heavy cream: This is what makes it Tuscan, half and half works in a pinch but you lose some of that luxurious mouthfeel.
- Italian herbs: A good dried blend is fine, but if you have fresh basil lying around, tear some in at the end for a brighter finish.
- Crushed red pepper flakes: Optional but I always add them, just a pinch wakes up the whole bowl without making it spicy.
- Parmesan cheese: Freshly grated melts in beautifully, the pre-shredded stuff clumps and never quite dissolves the same way.
Instructions
- Start with the base:
- Heat your olive oil until it shimmers, then add the onion and carrot. Let them sweat and soften 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 a minute. You'll know it's ready when the smell wraps around you and fills the kitchen.
- Build the flavor:
- Add the sun-dried tomatoes and Italian herbs, letting them cook for a couple of minutes. This step blooms the dried herbs and coaxes out the tomato oil.
- Add the broth:
- Pour in your chicken broth and bring everything to a gentle simmer. Don't rush it, let the bubbles come up lazily from the bottom.
- Fold in the chicken:
- Stir in your shredded chicken and let it simmer for ten minutes. This gives the chicken time to soak up the broth and marry with the vegetables.
- Make it creamy:
- Lower the heat and stir in the heavy cream, spinach, salt, pepper, and red pepper flakes. Simmer gently for five minutes until the spinach wilts and the soup turns velvety.
- Finish with cheese:
- Stir in the Parmesan just before serving, letting it melt into the broth. Taste and adjust your seasoning, this is your moment to make it exactly right.
- Serve it up:
- Ladle into warm bowls and top with extra Parmesan and a drizzle of olive oil. Serve it while it's still steaming.
Save One evening, my teenager wandered in while I was stirring this, grabbed a spoon without asking, and said it smelled like the trip we took to Florence three years ago. I hadn't thought of that, but she was right. It's funny how a soup can hold a memory like that, how a pot on the stove can bring you back to cobblestones and open markets.
What to Serve Alongside
Crusty bread is my go-to, something with a good chew that can soak up the creamy broth. A simple arugula salad with lemon and olive oil keeps things light, or you can go full comfort and serve it with garlic bread. I've even ladled it over pasta for a hybrid soup-and-sauce situation that my family requests on repeat.
How to Store and Reheat
This soup keeps well in the fridge for up to four days, stored in an airtight container. Reheat it gently on the stove over low heat, stirring often so the cream doesn't separate. If it's too thick after sitting, just add a splash of broth or water to loosen it back up. I don't recommend freezing it because the cream can get grainy when thawed, but if you must, freeze it without the cream and stir it in fresh when you reheat.
Ways to Make It Your Own
I've swapped in kale when I didn't have spinach, and it added a heartier bite. White beans or cannellini make it more filling and stretch it to feed six instead of four. For a lighter version, use half and half or even whole milk, though you'll lose some of that luxurious texture.
- Try stirring in a squeeze of lemon juice at the end for brightness.
- Use turkey instead of chicken if you have Thanksgiving leftovers sitting around.
- Add a handful of torn fresh basil right before serving for an herby pop.
Save This soup has pulled me through cold nights, last-minute dinners, and days when I needed something that felt like a hug in a bowl. I hope it does the same for you.
Recipe FAQs
- → Can I use fresh chicken instead of rotisserie?
Yes, absolutely. Poach 1 pound of chicken breasts or thighs in the broth for 15-20 minutes until cooked through, then shred before adding back to the pot. This adds even more flavor to your broth.
- → What can I substitute for heavy cream?
Half-and-half or whole milk work well for a lighter version. For dairy-free, use coconut milk or cashew cream, though this will alter the flavor profile slightly. Add whichever you choose near the end to prevent curdling.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to maintain the creamy texture. You can also freeze for up to 3 months.
- → Is this truly gluten-free?
Yes, if you use certified gluten-free chicken broth and verify all other ingredients. Always check labels on store-bought items, especially sun-dried tomatoes and seasonings, as some may contain hidden gluten or cross-contamination.
- → Can I add other vegetables or proteins?
Definitely. Cannellini beans add heartiness and protein. Try zucchini, bell peppers, or mushrooms for extra vegetables. You can also use turkey or add diced prosciutto for a different flavor dimension.
- → What's the best way to serve this soup?
Ladle into bowls and top with freshly grated Parmesan, a drizzle of quality olive oil, and fresh cracked pepper. Serve alongside crusty bread for dipping or a fresh green salad to balance the richness.