Chicken Tomato Soup

4.72 from 39 votes

This chicken tomato soup tastes like childhood but in a grown-up way. Homemade creamy tomato soup is loaded with shredded chicken, veggies, and an optional addition of pasta to make it a complete meal. It makes a comforting and healthy tomato soup recipe that's made in one pot and ready in 45 minutes.

Course Main Course

Cuisine American

Keyword chicken and tomato soup, chicken tomato soup, tomato chicken soup

Prep Time 5

Cook Time 40

Total Time 45

Servings cups

Calories 125kcal

Author Kelly Nardo

Ingredients

1 tablespoon butter
4 cloves garlic
1 cup diced onion (120 grams)
1 28-ounce can San Marzano whole peeled canned tomatoes
3 cups bone broth
1/4-1/2 teaspoon red pepper flakes (depending on spice preference)
1 pound chicken breasts
2 bay leaves
1/2 cup full-fat coconut milk
1/4 cup basil leaves
1 cup diced bell pepper (120 grams)
1 cup diced zucchini (115 grams)
1 cup sliced mushrooms (75 grams)
2 packed cup spinach, roughly chopped (60 grams)
salt and pepper, to taste
optional - pasta (I like using shells or elbows)
for topping: fresh basil, parmesan cheese, red pepper flakes

Instructions

Optional - if serving with pasta, cook your pasta according to the package.
Saute your aromatics. Heat a large dutch oven up or stock pot over medium-low heat. Add butter and let it melt. Add garlic and saute until fragrant, about 1-2 minutes. Make sure to stir constantly so it doesn't burn. Add onions and salt and pepper and sauté for 3-5 minutes until browned. Add a splash of broth if needed to make sure they don't stick.
Make your soup. Add canned tomatoes, broth, and red pepper flakes and mix well to combine, making sure no onions are stuck on the bottom of the pan. Add in your chicken breasts, making sure they are fully submerged under the liquid, and your bay leaves. Cover with a lid and let simmer for 20-25 minutes until chicken is cooked through.
Blend soup. Remove chicken from the pot and add to a medium bowl. Remove bay leaves and discard. Pour tomato soup into a high-powered blender along with your coconut milk and basil leaves. Blend until smooth and creamy, about 1 minute. You can also use a hand blender/immersion blender.
Simmer soup. Add soup back to the pot. Stir in your chopped veggies and let cook for 5-7 minutes, or until cooked to your liking. While they are cooking, shred your chicken and add it back to the pot with a little more salt and pepper.
Enjoy! Serve as is with toppings of choice. I love adding some cooked pasta to the bowl for a hearty meal.

Video

Notes

nutrition breakdown does not include pasta

Nutrition