Chicken Tomato Soup
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
- to tastesalt and pepper
- optional - pasta)
(I like using shells or elbows
- for topping: fresh basil
parmesan cheese, red pepper flakes
Directions
- 1
Optional - if serving with pasta, cook your pasta according to the package.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Enjoy! Serve as is with toppings of choice. I love adding some cooked pasta to the bowl for a hearty meal.
Chicken Tomato Soup
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About this Recipe
Searching for that classic, comforting tomato soup feeling, but with a satisfying, grown-up twist? This Chicken Tomato Soup recipe delivers all the nostalgic warmth you crave, elevated with fresh ingredients and hearty additions.
What makes this soup so special is its creamy, homemade tomato base, enriched with bone broth and a touch of full-fat coconut milk for luscious texture. It's a truly complete meal, loaded with shredded chicken and a vibrant mix of vegetables, all coming together in just one pot, making it incredibly convenient.
You can anticipate a richly flavored, deeply comforting bowl that balances sweet San Marzano tomatoes with savory chicken and earthy vegetables. The addition of bay leaves and a hint of red pepper flakes creates layers of flavor, while the optional pasta makes each spoonful extra satisfying. This healthy, creamy tomato soup offers a delightful texture, with tender chicken and a colorful medley of bell pepper, zucchini, mushrooms, and spinach throughout.
Feel free to adjust the spice level by using more or less red pepper flakes to your preference. For an even heartier meal, you can incorporate your favorite small pasta shapes like shells or elbows directly into the pot. While full-fat coconut milk provides wonderful creaminess, if you don't have it, a splash of heavy cream could offer a similar richness. You can also experiment with other leafy greens if spinach isn't your favorite.
This wholesome chicken tomato soup is perfect for a cozy weeknight dinner or a comforting lunch, especially on a chilly day. Serve it hot, topped with fresh basil, a generous sprinkle of Parmesan cheese, and an extra pinch of red pepper flakes for a beautiful finish.