Chicken and Tomato Soup
Warm, hearty, and bursting with flavor, this Chicken and Tomato Soup is the ultimate comfort food for any season. Made with tender, shredded chicken breast simmered in a rich tomato broth infused with aromatic garlic, onions, and herbs like basil and oregano, this soup strikes the perfect balance of savory and tangy. A touch of sugar enhances the natural sweetness of the tomatoes, while optional heavy cream adds a luxurious creaminess to the dish. Ready in under an hour, this one-pot recipe is easy to prepare and delivers a satisfying, wholesome meal for the whole family. Serve it garnished with fresh parsley and pair with crusty bread for the perfect cozy dinner. Whether you're looking for a satisfying weeknight meal or a go-to dish for chilly evenings, this chicken and tomato soup is sure to be a favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 2 pieces, boneless and skinless chicken breast
- 6 cups chicken broth
- 2 14-ounce cans canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
- 0.5 cup (optional for a creamy version) heavy cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken breasts to the pot and sear for 3-4 minutes on each side, until lightly browned. Remove the chicken and set aside.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot.
Add the canned diced tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, and black pepper. Stir to combine.
Return the chicken breasts to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the chicken is cooked through.
Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
If desired, stir in the heavy cream for a creamy texture and adjust the seasoning with additional salt and pepper, if needed.
Simmer for another 5 minutes to meld the flavors together.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 7577 mg | 329% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 41.8 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4148 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
