Tomato chicken soup recipe

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The characteristic flavors of the sunny Mediterranean — tomato, olive oil, garlic, and rosemary — will cure whatever ails you. This recipe assumes that you have chicken broth and cooked chicken on hand, ready to be transformed into a delicious main course soup.

  • Yield: 4 Servings


  • 2 tablespoons extra-virgin olive oil
  • 2 cups white mushrooms, sliced
  • 1 onion, thinly sliced
  • 1 green bell pepper, diced
  • 3 large garlic cloves, minced
  • 1 can (28 ounces) plum tomatoes with juice, chopped
  • 4–5 cups chicken broth
  • 1 tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1 teaspoon chopped fresh or dried rosemary
  • 1 teaspoon chopped fresh thyme, or ½ teaspoon dried
  • 1½–2 cups cooked chicken, diced
  • Salt and freshly ground black pepper
How to Make It
  1. Heat the oil in a large soup pot over medium-high heat. Sauté the mushrooms, onion, and green pepper in the oil for about 5 minutes, until the mushrooms begin to give up their juice. Add the garlic and sauté for another minute.
  2. Add the tomatoes, broth, basil, rosemary, and thyme. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 to 45 minutes, until the flavors have blended.
  3. Add the chicken and heat through. Season to taste with salt and pepper. Serve hot.

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