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Chicken Tomato Soup

Chicken Tomato Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups chicken broth
  • 1 tsp Italian seasoning
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup heavy cream
  • Fresh basil leaves, for serving

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion and cook for 4 minutes until translucent, then add the garlic and cook 30 seconds.
  2. Add the chicken pieces in a single layer. Cook without moving for 2 minutes, then stir and cook another 3 to 4 minutes until golden on all sides.
  3. Pour in the broth and diced tomatoes with their juices. Stir in Italian seasoning, salt, and pepper. Bring to a simmer, then lower heat and cook for 10 to 12 minutes until the chicken is cooked through and the broth has reduced slightly.
  4. Take the pot off the heat. Stir in the heavy cream, then taste and adjust seasoning. Ladle into bowls and top with fresh basil.

Notes

If you want a thicker soup, let it simmer uncovered for the last few minutes. Using fire-roasted diced tomatoes will add a subtle smoky layer that works really well here.