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    Home » Homemade Recipes

    Creamy Tomato Soup with Chicken and Veggies

    Published: Jan 20, 2021 · Modified: Nov 10, 2022 by Kristin @ Dirt & Dough · This post may contain affiliate links · 14 Comments

    Jump to Recipe Print Recipe
    A spoon scooping out a soup with chicken and noodles.
    A white bowl with a spoon and a noodle soup with chicken and veggies.
    A white bowl with a spoon and a noodle soup with chicken and veggies.

    This Creamy Chicken Tomato Soup has it all. The comfort of a classic tomato soup loaded with veggies, chicken, and noodles. Finished off with fresh basil and parmesan cheese. It's filling, comforting, and a family favorite.

    *Disclosure: As an affiliate I could earn from qualifying purchases. Read full privacy policy here.

    A bowl of soup with chicken, noodles and fresh veggies.

    Can't get enough of soup season? We can't either! The best part of soups is that the options are endless. Tomato? Chicken Noodle? A good veggie soup? Soups could be on the menu all winter long.

    This soup is really a combination of them all. A creamy tomato basil base filled with chicken, loaded with veggies, and finished with shell noodles, makes for a family and crowd favorite. It's so packed it's almost border line stew or casserole. Which is how we prefer our soups.

    Spoon with creamy tomato soup with noodles, carrots, and basil.

    If you are looking for a soup that checks all the boxes this is it!

    Compliment the dish with my favorite breadsticks! The recipe is from Tastesbetterfromscratch.com and we make them more than I care to admit. They are perfect for just about any Italian dish including this soup.

    If you love fresh basil don't miss my toasted almond pesto.

    Ingredients

    Fresh carrots, celery, onion, basil, garlic and crushed tomatoes.
    • 2 Tablespoons Olive Oil (divided)
    • 2 Tablespoons Butter
    • 1 lb Chicken Breast cut into bite-size pieces
    • 3 Medium Carrots diced
    • 4 Stalks of Celery diced
    • 4 Garlic Cloves minced
    • ¼ Cup Flour
    • 6 Cups Chicken Broth (Optional: 4 Cups chicken broth plus 2 cups water)
    • 1 - 28oz Crushed Tomatoes
    • 2 Bay Leaves
    • 1 teaspoon of dried parsley, dried oregano, and Salt
    • Pepper to taste
    • 12 Oz Shell Pasta
    • ¼ Cup Chiffonade Basil

    Optional (But highly recommended)

    • ½ Cup Heavy Cream (more or less depending on how creamy you want it)
    • 1 cup freshly grated Parmesan cheese, more for topping if desired

    Tips and Tricks

    1. The pata could be added right into the soup to cook once the broth has been brought to a simmer. While this is a slightly easier method, if not watched carefully they could overcook an turn mushy.
    2. How to keep the pasta fresh.
      • When cooking pasta, in a separate pot, just leave it slightly undercooked. Then when added to the soup allow the noodles to finish cooking and bring back up to temp. 
      • Don't store the noodles in the soup. Keep leftover soup and noodles separate and just incorporate noodles when reheating. So when serving, pour the soup over the noodles. 
    3. Use a heavy bottom pot like a dutch oven or stock pot, at least 6 qt.
    4. This soup is steller with out the cream or parmesan cheese. These two things can be left out of your looking for a lower fat option.

    Instructions

    1. Heat a large dutch oven (or other soup pot) over medium heat and add 1 tablespoon of olive oil.
    2. Add diced chicken and cook until browned and cooked all the way through. Transfer to a plate and set aside.
    Chicken browning in a dutch oven.

    3. In the now-empty pot add the other 1 tablespoon of olive oil and 2 tablespoon of butter. As the butter melts, scrape the bottom of the pot, incorporating all the brown bits stuck to the bottom.

    4. Once butter is melted, add in diced onions and sauté until soft and translucent. About 5 Minutes

    5. Add in diced carrots and celery and continue to cook until they begin to soften. Another 2-3 Minutes

    6. Add in minced garlic and let cook for 30 seconds or until fragrant.

    7. Add in the ¼ cup flour and mix really well. It will be thick. Cook for another 1-2 min stirring occasionally so the flour doesn't burn.

    8. Slowly add in 6 cups of chicken broth. Make sure to stir while adding.

    9, Add in all the seasoning, cooked chicken, and crushed tomatoes then bring to a boil and reduce to a simmer. About 10-12 min.

    Add in more water if you would like to thin it out some more.

    Dried parsley, oregano, bay leaf, salt and pepper.

    *Prepare the basil leaves

    How to Chaffinade Basil: Lay all the leaves on top of each other and roll them up tightly. Cut thin slices creating little ribbons of basil.

    10. Add in fresh basil and noodles and allow noodles to come back up to temp.

    A dutch oven with veggie, noddle and chicken soup. Fresh basil on top.

    11. This soup really could be enjoyed at this step. However, if you are looking for a more creamy consistency slowly pour in the heavy cream, stirring to incorporate.

    Fresh cream being added to a tomato basil soup.

    12. Remove from heat and fold in the parmesan cheese.

    13. Serve Warm. Keep any leftovers in an air-tight container in the refrigerator for 2-3 days.

    A Bowl of fresh homemade soup with fresh basil and grated parmesan.

    Other Soup Recipes you May Like:

    • Soups

    Sides to make with soup

    • Oven-Roasted Asparagus with Parmesan
    • Dutch Oven Potatoes
    • Sourdough Discard Naan
    • Easy Overnight Sourdough Bread

    Would love to see if you made this recipe! Tag me in your posts on Instagram @dirt.dough or leave a comment below.

    Equipment:

    Dutch Oven - Any dutch oven, 5qt or larger, will work.

    A soup full of noodles, carrots, chicken and ribbons of basil.

    Creamy Tomato Soup with Chicken and Veggies

    This Creamy Tomato Basil Soup has it all. The comfort of a classic creamy tomato soup loaded with veggies, chicken and noodles complete with fresh basil and parmesan cheese. It's filling, comforting and a family favorite.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Italian
    Servings 6

    Equipment

    Dutch Oven

    Ingredients
      

    • 2 tablespoon Olive Oil Divided
    • 2 tablespoon Butter
    • 1 pound Chicken Breast cut into Bite Size Pieces About 2 breasts
    • 1 Medium Onion Diced
    • 3 Medium Carrots Diced, About 1-1.5 cups
    • 4 Stalks Celery Diced
    • 4 Cloves Garlic Minced
    • ¼ Cup All Purpose Flour
    • 6 Cups Chicken Stock
    • 1 28oz Can Crushed Tomatoes San Marzano are the best
    • 2 Bay Leaves
    • 1 teaspoon Dried Parsley
    • 1 teaspoon Dried Oregano
    • 1 teaspoon Salt
    • Pepper to taste
    • 12 oz Shell Pasta
    • ¼ Cup Fresh Basil Chiffonade

    Optional (But Recommended)

    • ½ Cup Heavy Cream
    • 1 Cup Freshly Grated Parmesan Cheese

    Instructions
     

    Cook Pasta

    • Bring a large pot of water to a boil.
    • Cook pasta according to package directions.
    • Set aside

    Cook Soup

    • Heat a large dutch oven (or other soup pot) over medium heat and add 1 tablespoon of olive oil.
    • Add diced chicken and cook until browned and cooked all the way through. Transfer to a plate and set aside. About 5 Min.
    • In the now empty pot add the other 1 tablespoon of olive oil and 2 tablespoon of butter.
    • Once butter is melted, add in diced onions and saute until soft and translucent. 5-6 Minutes
    • Add in diced carrots and celery and continue to cook until they begin to soften. Another 2-3 minutes
    • Add in minced garlic and let cook for 30 seconds or until fragrant.
    • Add in the ¼ cup flour and mix really well. It will be thick. Cook for another 1-2 min stirring occasionally so the flour doesn't burn.
    • Slowly add in 6 cups of chicken broth. Make sure to stir while incorporating.
    • Add in all the seasoning, crushed tomatoes, cooked chicken and bring to a boil. About 10-12 min.
    • Add in the pasta and fresh basil.
    • Slowly pour in the heavy cream, stirring to incorporate.
    • Remove from heat and fold in the parmesan cheese.
    • Serve warm
    • Store in food safe container and keep in the fridge for 2-3 days.

    Notes

    ~ If you would like this dish thinned out, add more water once the noodles are cooked through. 
    ~ If you don't have fresh basil dried can be substituted. Use 1 teaspoon fresh basil with the other spices. It will not be as flavorful compared to using fresh.
    ~ How to keep pasta fresh. 
    1. When cooking pasta just leave it slightly undercooked. Then when added to the soup allow the noodles to finish cooking and bring back up to temp. 
    2. Don't store the noodles in the soup. Keep leftover soup and noodles separate and just incorporate noodles when reheating. So when serving, pour the soup over the noodles. 
     
    Keyword Creamy tomato soup, Tomato basil soup, Tomato soup
    Did you try this recipe?Leave a comment and rating below.
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    Reader Interactions

    Comments

    1. Cami

      March 07, 2022 at 7:49 pm

      5 stars
      Made it today but vegetarian version ! (almost vegan but i've put butter & parmesan ! - easy to substitute though)
      I changed the chicken for grilled tofu, the cream of soy cream, and the chicken broth for vegetable broth.

      It was really good !! Thanks a lot for this recipe ; measurements are perfect.

      Reply
      • Kristin @ Dirt & Dough

        March 08, 2022 at 7:43 am

        Hi Cami! I love the substitutions you made to make it vegetarian. That's how my husband would prefer it so I'm going to give it a try. Thank you for your review, I'm so glad you enjoyed it.

        Reply
    2. Lauren

      February 04, 2021 at 7:44 pm

      This looks so delicious! On my list!

      Reply
      • Kristin

        February 05, 2021 at 3:18 pm

        Thank you so much! Let me know what you think.

        Reply
    3. Nehana

      February 04, 2021 at 7:04 pm

      5 stars
      I can't wait to try this! A great twist on tomato soup! Printed it out for later.

      Reply
      • Kristin

        February 05, 2021 at 3:18 pm

        Thank you so much. I hope you enjoy it.

        Reply
    4. Jenny

      February 04, 2021 at 3:35 pm

      Ooohh this looks amazing! I’ve been looking for some new soups to try this winter. Can’t wait to make it!

      Reply
      • Kristin

        February 05, 2021 at 3:19 pm

        It's a favorite in our house. I hope you enjoy it!

        Reply
    5. Arica

      February 03, 2021 at 11:56 pm

      5 stars
      This looks and sounds absolutely delicious. What a fun idea! I'm going to have to try this one for sure!

      Reply
      • Kristin

        February 04, 2021 at 1:17 pm

        Thank you so much! It's a favorite in our house.

        Reply
    6. Linda

      February 03, 2021 at 3:17 pm

      5 stars
      This looks so hearty and comforting! I love that it's loaded so I don't feel obligated to make the ubiquitous grilled cheese sandwich to go with! My kiddo (well...all of us) will love this!

      Reply
      • Kristin

        February 04, 2021 at 1:17 pm

        Thank you so much! I agree. We love a good hearty soup that you don't need all the extra stuff in it. It's a family favorite.

        Reply
    7. Barbie

      February 03, 2021 at 1:57 pm

      This made me hungry before going to sleep 😭

      Thanks for sharing! Will try this soon.

      Reply
      • Kristin

        February 04, 2021 at 1:15 pm

        I hope you enjoy it!

        Reply

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