Tomato Chicken Soup Recipe

Tomato chicken soup topped with grated Parmesan and chopped basil in two white mug bowls

This comforting tomato chicken soup is a perfect blend of chicken, fresh tomatoes, and savory broth, creating a warm and satisfying dish that's easy to make.

Prep Time10

Cook Time25

Servings: servings

Calories: 250kcal

Author: Sandra

Ingredients

2 chicken breasts 6 - 8 ounces each. Or 2 cups of shredded or diced cooked chicken breast.
salt and pepper
3 tablespoons olive oil
1 medium onion diced
2 cloves garlic minced. About 2 teaspoons minced garlic.
4 cups chicken broth
4 cups fresh tomatoes diced (or 2 cans (15 oz each) diced tomatoes) Note 2.
½ cup fresh basil leaves chopped
½ cup heavy cream or half-and-half optional, for creaminess. Note 3.
Grated Parmesan cheese Note 4.

Instructions

Lay the chicken breasts out on a cutting board and pat them dry with a paper towel. Cover them with plastic wrap and flatten them to an even thickness with a meat tenderizer. Remove the plastic wrap and season both sides with salt and pepper.
2 chicken breasts, salt and pepper
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the chicken breasts and cook about 6 minutes per side or until an instant read thermometer inserted into the thickest part of the breast reads 165 F (74 C). Remove the chicken to a plate and allow to cool for a few minutes.
3 tablespoons olive oil
Meanwhile, in a large pot, heat remaining 2 tablespoons olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute.
1 medium onion, 2 cloves garlic
Pour in the chicken broth and add the diced tomatoes. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
4 cups chicken broth, 4 cups fresh tomatoes
While the soup is simmering, shred or dice the chicken and set aside.
Use an immersion blender to purée the soup to your desired consistency. You can also transfer portions to a blender if you prefer a smoother texture. Note 5.
Stir in the cooked chicken and chopped basil. Simmer for another 5 minutes to let the flavors meld.
½ cup fresh basil leaves
Stir in the heavy cream or half-and-half for a creamier soup. Heat through but do not boil.
½ cup heavy cream or half-and-half
Season with salt and pepper to taste. Ladle into bowls and top with grated Parmesan cheese.
Grated Parmesan cheese Note 4.

Notes

If you don't want to bother cooking raw chicken breasts, a store bought rotisserie chicken would work well! You will need 2 cups of cooked chicken. This will save you a lot of time.
We used fresh tomatoes, but you can easily swap 2 (15 ounce) cans diced tomatoes.
We did use the heavy cream. I love the creaminess it adds. You can skip it though.
I recommend NOT skipping the Parm if you can help it. It really elevates the flavor of the soup. If you do skip it, you may need to season the soup a bit more with salt and pepper.
This step is optional. If you prefer, you can leave the soup chunky. We blended ours with an immersion blender.

Nutrition