Chicken Tomato Soup Creamy
A delightful blend of flavors that warms you from the inside out, this creamy chicken tomato soup is perfect for chilly evenings.
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz or 400g)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-8 minutes on each side until browned and cooked through. Remove the chicken from the pot and set it aside to cool.
- In the same pot, add the diced onion. Cook for 3-4 minutes or until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
- Pour in the canned diced tomatoes (with juices) and the chicken broth. Stir to combine and bring the mixture to a boil.
- While the soup is heating up, shred the cooked chicken into bite-sized pieces.
Cooking
- Once the soup is boiling, return the shredded chicken to the pot. Add the basil, oregano, salt, and pepper. Reduce the heat and let it simmer for about 10 minutes.
- Stir in the heavy cream and heat through for an additional 5 minutes. Adjust seasoning if necessary.
Serving
- Ladle the soup into bowls, garnish with fresh basil leaves, and top with grated Parmesan cheese if desired.
Notes
This soup pairs wonderfully with crusty bread, grilled cheese, fresh salad, or served over rice or quinoa. Store the soup in the refrigerator for 3-4 days, or freeze in containers for up to 3 months.