Creamy Tuscan Chicken Spinach (Print Version)

A velvety blend of shredded chicken, spinach, sun-dried tomatoes, and Italian herbs in a creamy broth.

# What You’ll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (rotisserie or poached breast/thighs)

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 large carrot, diced
06 - 3 cups baby spinach, roughly chopped
07 - ½ cup sun-dried tomatoes packed in oil, drained and chopped

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup heavy cream

→ Herbs & Seasonings

10 - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon black pepper, or to taste

→ Cheese (optional)

14 - ¼ cup freshly grated Parmesan cheese, plus more for serving

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot; sauté until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook until fragrant, about 1 minute.
03 - Add chopped sun-dried tomatoes and dried Italian herbs; sauté for 2 minutes to release flavors.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Stir in shredded chicken and simmer for 10 minutes to meld flavors.
06 - Mix in heavy cream, spinach, salt, black pepper, and red pepper flakes; simmer gently for 5 minutes until spinach wilts and broth is creamy.
07 - Stir in Parmesan cheese if using, adjust seasoning as needed before serving.
08 - Ladle soup into bowls and garnish with additional Parmesan and a drizzle of olive oil if desired.

# Additional Tips::

01 -
  • It comes together in under 45 minutes, which means weeknight dinners that feel fancy without the fuss.
  • The cream turns everything into velvet, and the sun-dried tomatoes add this sweet-tangy depth that makes people ask for the recipe.
  • You can use rotisserie chicken, so there's zero guilt about taking shortcuts.
02 -
  • Never let the soup boil hard once you've added the cream; high heat can make it separate or curdle, and all that silkiness will turn grainy.
  • Taste and season gradually as you cook, especially with salt and pepper, because the Parmesan at the end will add its own saltiness.
  • The soup thickens slightly as it sits because the spinach releases water and the flavors settle; if it gets too thick when you reheat it, thin it with a splash of broth.
03 -
  • Buy pre-shredded rotisserie chicken from the grocery store and save yourself 20 minutes; nobody will know, and you'll spend that time on something else you love.
  • If the soup breaks or looks grainy, don't panic; whisk in a splash of cold broth off the heat and it'll come back together, though prevention is easier than fixing.
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