Chicken Tomato Soup

5 from 2 votes
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Cozy, warming Tomato Soup with Chicken is nourishing, easy to make and will do wonders on cold winter days! Ready in 30 minutes and great for meal prep.

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Why Make This Tomato Soup With Chicken

This classic soup is a comforting, nourishing, and downright delicious option that has been a favorite. It’s a versatile dish that can be enjoyed year-round and offers a perfect blend of flavors and textures. Also try my Ground Chicken Soup or Chicken & Dumpling Soup for an equally yummy meal.

The added chicken makes this tomato soup more filling and nourishing. It’s cooked perfectly and pairs great with the fresh veggies. Speaking of, the veggies add a great texture to the silky tomato broth. This would pair wonderfully with a grilled cheese or enjoy it as is!

Ingredients Needed

Ingredients needed in small bowls, plates and measuring cups on a grey counter.

Chicken Breasts. This recipe is made with high quality chicken breasts.

Pasta. Please choose any pasta shape you prefer. I love to use Callentani.

Collard Greens. This is an easy and affordable green to find at most all grocery stores. It’s neutral in texture and flavor. Try my Tuscan White Bean Soup if you have any leftover collard greens!

San Marzano Tomatoes. These are high quality canned tomatoes with a little sweeter taste to them. They make the best for tomato soups. They are generally at all grocery stores and sold in the same aisle as all canned tomatoes. Please use canned tomatoes that fit your budget!

Milk. Whole milk or 2% would be ideal here. You can also use unflavored nut milks such as oat or almond milk.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Chicken Breasts. You may use ground chicken or chicken thighs in place of breasts. The cooking time will be adjusted a bit so plan accordingly.

Zucchini. Yellow squash, broccoli, cauliflower will also work well. You can also use frozen vegetables instead of fresh if needed. Please note this may add more liquid to the soup.

Pasta. This is optional! If you want to make this more macro friendly, please skip the noodles. Or cut the amount in half. Penne, Rigatoni or shells would also work well.

Collard Greens. You can use spinach or kale in place of collard greens.

To make this Chicken Tomato Soup dairy free, use a dairy free butter and a nut milk in place of the cows milk.

How To Make This Recipe

Steps to make this recipe in a large dutch oven with chicken breasts and other ingredients.

Step One. Cut the chicken breasts in half. Season with salt and pepper (about 1/4 tsp each). Add butter to a large 6-7qt dutch oven or pot. Melt on medium heat. Place the chicken breasts in and cook for 8-10 minutes on each side until it reaches 165º internally (photo 1-2).

Step Two. Set chicken aside to rest. Start the pasta according to the package. Add chopped onion to the leftover juices in the dutch oven. Sauté for 2 minutes and add in seasonings. Stir well (photo 4). Add in garlic and cook for 1 minute. Add in canned tomatoes and broth. Bring mix to a simmer.

Step Three. Add the mix to a high speed blender and blend well (photo 5). Add the blended soup back into to the dutch oven. place heat on medium and bring to a simmer. Shred chicken in the meantime. Add the chopped veggies and chicken to the soup. Add the milk and mix gently.

Step Four. Add the greens in, let them wilt. Add the pasta to the soup once it’s al dente. Bring to a simmer again let it simmer for 2 minutes. Take it off the heat and serve (photo 6)! Garnish with Parmesan (optional).

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Recipe FAQs For Chicken Tomato Soup 

Is chicken tomato soup gluten-free?

Chicken tomato soup can be gluten-free if you ensure that the ingredients and seasonings you use are free from gluten. Be cautious of any added pasta or thickeners that may contain gluten.

How Can I Thicken My Soup?

If you want a thicker style soup, add 1.5 Tbsp tomato paste to the onion sauté before adding broth. Additionally, add 1 cup less of broth if needed.

Recipe Tips

Don’t Overcook the Chicken. Be cautious not to overcook the chicken, as it can become tough and dry. Once it’s no longer pink, it’s usually done.

Prep Ingredients Ahead of Time. Chop and prepare all your vegetables and chicken before you start cooking to streamline the process.

Consider Adding Fresh Herbs. Fresh herbs like basil or parsley added at the end of cooking can provide a burst of fresh flavor.

Simmer Slowly. Allow the soup to simmer over low heat for a longer period if possible. This slow simmering helps meld the flavors together and develop a richer taste.

Recipe Pairings

The best side dish to any soup is bread! Try my homemade Garlic Rolls or Overnight Bread if you want to make your own. You can also pair this soup with a grilled cheese.

Other Soup Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Grey bowls with soup in them, noodles and chicken. Gold spoons to the side.
5 from 2 votes

Chicken Tomato Soup 

Cozy, warming Tomato Soup with Chicken is nourishing, easy to make and will do wonders on cold winter days! Ready in 30 minutes and great for meal prep. 
Prep: 10 minutes
Cook: 25 minutes
Servings: 4

Equipment

  • large dutch oven or soup pot
  • sharp knives

Ingredients 

  • 6-8 oz callentani pasta, *see notes
  • 1 Tbsp butter
  • .75 lb chicken breasts
  • ½ cup yellow onion, diced
  • 3 garlic cloves, minced
  • tsp reed pepper flakes
  • ½ tsp salt , more to taste
  • ½ tsp pepper
  • ½ tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp dried thyme
  • 1 28 oz can  San Marzano whole peeled canned tomatoes, *see notes
  • 2-3 cup chicken broth
  • 1 cup zucchini, diced
  • 1 small red bell pepper
  • 1 cup collard greens, chopped
  • ¾ cup milk
  • parmesan for garnish, optional

Instructions 

  • Cut the chicken breasts in half. Season with salt and pepper (about 1/4 tsp each). Add butter to a large 6-7qt dutch oven or pot. Melt on medium heat. Place the chicken breasts in and cook for 8-10 minutes on each side until it reaches 165º internally. 
  • Set chicken aside to rest. Start the pasta according to the package. Add chopped onion to the leftover juices in the dutch oven. Sauté for 2 minutes and add in seasonings. Stir well. Add in garlic and cook for 1 minute. Add in canned tomatoes and broth. Bring mix to a simmer.
  • Add the mix to a high speed blender and blend well. Add the blended soup back into to the dutch oven. place heat on medium and bring to a simmer. Shred chicken in the meantime. Add the chopped veggies and chicken to the soup. Add the milk and mix gently.
  • Add the greens in, let them wilt. Add the pasta to the soup once it's al dente. Bring to a simmer again let it simmer for 2 minutes. Take it off the heat and serve! Garnish with Parmesan (optional).

Notes

*rigatoni, ziti, or shells will also work well. You may also skip the noodles to cut macros/calories
*ground chicken will also work, just adjust cooking time accordingly
*any canned whole tomatoes will work, San Marzano tomatoes are sweeter and higher in quality, they yield a better flavor. 
*If you prefer a thicker soup, add 1.5 tbsp tomato paste to the sautéed onions and cook everything else the same. Add broth slowly to get desired consistency.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Nutrition

Serving: 1cup | Calories: 411kcal | Carbohydrates: 56g | Protein: 30g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 857mg | Potassium: 732mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1208IU | Vitamin C: 36mg | Calcium: 126mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 25 minutes
Course: dinner, Soup
Cuisine: American
Servings: 4
Calories: 411
Keyword: 30 minute, Chicken, soups
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2 Comments

  1. 5 stars
    Delicious! I did ground Turkey instead of chicken and added a can of Cannellini beans. So comforting and yummy!

    1. Love this idea and the added protein from the beans is wonderful! I will have to try, thanks for making this.