This Chicken Tomato Soup is one you won’t want to wait until autumn for… and you don’t have to!
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When I think of plump, red, juicy tomatoes, I think of a coastal European summer. I think of sunkissed skin, a warm breeze, and light shining through the kitchen. I reflect on picking tomatoes from my grandmother’s garden during summer break at her house. This chicken tomato soup embodies those rich yet light flavors perfectly, and although it’s a warm and creamy soup, I’ll be making it all summer long.
Some say that tomato soup originated as a cold soup – a gazpacho – in southern Spain. Today, we know it as the perfectly warm dipping sauce for grilled cheese, a cozy meal on a night in, and a simple recipe for kids and adults alike to enjoy. For me, it’s still a soup served best in summer, especially when you add fresh herbs and a light shredded chicken, like this recipe calls for.
While you might consider pairing this dish with an easy Air-Fryer Grilled Cheese, it stands just as well on its own. Made with a variety of fresh veggies like carrots, spinach, and celery, enriched with chicken broth, and sprinkled with dried basil and oregano, this soup is layered with irresistible flavors, giving it a grown-up elevation to your standard tomato soup recipe.
Don’t worry, it’s not so gourmet that your kids won’t enjoy it, too! In fact, I’ve got a secret tip to make this dish kid-friendly and playful, since I’m sure you’re running out of fun summer break activities for them by now.
Is Chicken Tomato Soup Healthy?
Chicken tomato soup isn’t just tasty, it’s also gluten-free, dairy-free, and pretty rich in important nutrients! The chicken gives you a good intake of protein (and you can make this soup even more hearty by adding zucchini noodles or another alternative.) The array of veggies also makes this soup a good source of fiber, vitamin C, and iron. I will warn you though, that there is a relatively high amount of sodium, for anyone wary of their intake.
How to make this soup Kid-Friendly
The taste of chicken tomato soup alone will be enough to impress even your pickiest eater, but you can also make it a fun foodie experience for your little ones! I suggest you leave out the chicken when prepping your soup, and instead put it on a side dish with toothpicks and croutons so they can dip them into the soup themselves. You might even consider whipping up some Garlic Parmesan Fries to serve alongside your soup to really impress the kiddos.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped
INSTRUCTIONS
Brown
Sauté chicken until cooked.
Sauté
Cook onion, garlic, carrots, and celery with chicken.
Simmer
Add tomatoes, broth, and seasonings; simmer.
Finish
Stir in spinach until wilted.
Devour!
FAQs & Tips
This chicken tomato soup will last about 4-5 days in the refrigerator, so you can prepare it ahead of time and enjoy it at your leisure. You can also store it for up to 3 months in the freezer. Either way, store the soup in an airtight container to preserve the freshness as long as possible. To reheat it, let it thaw in the fridge before heating on the stove or in the microwave.
This recipe is easily made vegan by removing the chicken element altogether. Swap your chicken portion for more veggies, substitute the chicken broth for a vegetable broth, and voilà! This soup is totally vegan-friendly.
While this recipe doesn’t use milk, many people prefer it for a creamier, sweeter flavor. You can add milk as an addition or a replacement to your broth.
Serving Suggestions
Like I said, this soup is good enough to stand on its own… but it’s also almost too good NOT to pair, since there are so many incredible options on FFF! For a lighter, healthier pairing, I would suggest this Fresh Corn Feta Salad. If you’re like me and really want to indulge in the coziness of a soup night, you have to try these Cauliflower Tater Tots – they’re perfect for dipping, but don’t have too heavy of a taste that they take away from the main dish!
No matter what you pair your soup with, it’s still summer, which means you have to follow it up with ice cream for dessert! This is the Best Cottage Cheese Ice Cream you’ll ever have, and it complements the soup surprisingly well. If you make this soup, let me know how you decided to serve it!
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 1 28-ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until lightly browned and no longer pink inside.
- Add the diced onion, garlic, carrots, and celery to the pot with the chicken. Cook until the vegetables are softened, about 5 minutes.
- Pour in the crushed tomatoes and chicken broth. Stir in the dried basil, oregano, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the chopped spinach and cook for an additional 5 minutes or until the spinach is wilted and the soup is heated through.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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