Ingredients
- 1 chicken breast previously cooked and shredded (approx. 250g)
- 2 – 2½ cups chicken stock
- ½ cup heavy cream
- ¼ cup sun-dried tomatoes drained and chopped
- ⅓ cup Parmesan freshly grated
- 3 garlic cloves minced
- 2 cups fresh baby spinach stems removed
- ½ tsp dried oregano ½ tsp dried thyme, pinch of red pepper flakes
- 1 tbsp sun-dried tomato oil for the base
- Salt and black pepper to taste
Instructions
- Build the flavor base. Heat sun-dried tomato oil in a medium saucepan over medium heat. Add garlic, chopped sun-dried tomatoes, and dried herbs. Sauté 1 minute until fragrant — garlic should be softened but not browned.
- Add the stock and chicken. Pour in the chicken stock, raise heat to bring to a boil, then immediately reduce to a gentle simmer. Add the shredded chicken and cook 5 minutes.
- Finish with cream and Parmesan. Reduce heat to low. Add heavy cream and Parmesan, stirring gently until cheese is fully dissolved. Taste and adjust salt and pepper — the stock and cheese are already salty, so add carefully.
- Add spinach at the last moment. One minute before serving and photographing, add the spinach leaves. Stir gently until just wilted — bright green, not dark green. Serve immediately.
Nutrition
Notes
Pro Tips for the Best Creamy Chicken Soup
- Use rotisserie chicken: It makes this recipe even faster.
- Lower the heat before cream: This helps prevent separation.
- Add parmesan gradually: Slowly melting cheese creates a smoother broth.
- Adjust thickness: Add more broth for a thinner soup or simmer longer for a thicker one.
- Save leftovers properly: Cream soups need gentle reheating.