Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven (at least 5-quart capacity) over medium heat until shimmering. Add finely chopped onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
- Add minced garlic, red pepper flakes, dried oregano, salt, and black pepper to the pot. Stir constantly for 1-2 minutes until fragrant but not browned.
- Stir in drained diced tomatoes and cook for 3 minutes, allowing them to break down slightly. Pour in chicken broth and bring to a gentle boil.
- Add whole chicken breasts to the pot, reduce heat to low, and simmer gently (small bubbles occasionally breaking surface) for 15-20 minutes until chicken reaches 165°F internally. Avoid rapid boiling to keep meat tender.
- Remove cooked chicken from pot and place on cutting board. Let rest for 2-3 minutes until cool enough to handle safely, then shred into bite-sized pieces using two forks. Return shredded chicken to pot.
- Reduce heat to low, then stir in heavy cream until fully combined. Add fresh chopped spinach and cook for 2-3 minutes until completely wilted.
- Add grated Parmesan cheese and stir until melted smoothly into the broth. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.
- Ladle soup into bowls and garnish with fresh parsley or basil if desired. Serve hot with crusty bread for dipping.
Notes
Use low-sodium chicken broth to control salt level. Fire-roasted tomatoes add extra depth of flavor but regular diced tomatoes work fine. Start with less red pepper flakes and add more to taste. Freshly grated Parmesan melts better than pre-shredded. Don't let soup boil after adding cream to prevent curdling. Check chicken internal temperature with meat thermometer for food safety.
