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A handled soup bowl with a tomato soup with chicken, basil and parmesan.
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5 from 13 votes

Chicken Tomato Soup

This 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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 People
Calories: 624kcal
Author: Kristin

Equipment

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
  • 4 Cups Chicken Stock
  • Water As needed to thin out. Or add more 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, lightly season with salt and pepper, 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 the chicken broth. Make sure to stir while incorporating. Add more chicken broth or water as needed to reach your desired consistency .
  • 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

Cooking Tips and Tricks
  1. 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. 
  2. Use a heavy bottom pot like a dutch oven or stock pot, at least 6 qt.
  3. This soup is steller without the cream or parmesan cheese. These two things can be left out of your looking for a lower fat option.
  4. Add a little salt when sautéing the onions. This will help bring so much flavor out of the veggies.
 

Nutrition

Calories: 624kcal | Carbohydrates: 66g | Protein: 38g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 844mg | Potassium: 922mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5730IU | Vitamin C: 6mg | Calcium: 282mg | Iron: 2mg