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.
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
- ⅓ 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