Creamy Tomato 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.

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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.

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.

Ingredients

• 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.

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.

*Prepare the basil leaves

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

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.

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.

Other Soup Recipes you May Like:

Sides to make with soup

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.