Scale

2 cups shredded chicken breast – Pre-cooked or rotisserie works great.

4 cups chicken broth – Low-sodium recommended for better control of flavor.

1 cup heavy cream – Provides the signature creamy texture.

2 cups spinach – Fresh, washed, and ready to go.

1 cup sun-dried tomatoes – Julienne cut, oil-drained.

4 cloves garlic – Minced for a bold, aromatic base.

1 medium onion – Finely chopped.

2 tbsp olive oil – For sautéing the aromatics.

1 tbsp Italian seasoning – A blend of dried herbs to enhance flavor.

Here’s how to put it all together:

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sun-dried tomatoes. Sauté until the onions become translucent and fragrant, about 5 minutes.

1. Build the Broth: Pour in the chicken broth and stir in the shredded chicken. Turn up the heat until the mixture reaches a gentle boil.

1. Add the Creamy Elements: Lower the heat to medium-low, then stir in the heavy cream. Let it simmer for a few minutes until the soup begins to thicken slightly.

1. Finish with Greens and Herbs: Add the spinach and Italian seasoning. Stir gently until the spinach wilts and all ingredients are well combined.

1. Taste and Adjust: Check for seasoning and add salt or pepper if needed. Serve hot, garnished with grated Parmesan cheese and a drizzle of olive oil if desired.