Name: Best Chicken Tomato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium onion, diced into 1/2-inch pieces; 1 carrot, diced into 1/4-inch pieces; 2 garlic cloves, freshly minced; 2 tbsp olive oil (or any neutral oil like canola); 1/4 cup all-purpose flour (King Arthur recommended); 28 oz canned whole tomatoes, crushed by hand; 1.5 cups chicken broth; 1 tsp dried oregano; 1 tsp kosher salt; 2 cups shredded cooked chicken (rotisserie chicken works great); 1/4 cup heavy cream (for extra richness and creaminess)

Ingredients

2 cups shredded cooked chicken (rotisserie chicken works great)

1 carrot (diced into 1/4-inch pieces)

2 garlic cloves (freshly minced)

1 tsp dried oregano

1 tsp kosher salt

1/4 cup all-purpose flour

1/4 cup heavy cream

1 medium onion (diced into 1/2-inch pieces)

28 oz whole tomatoes (canned, crushed by hand)

1.5 cups chicken broth

2 tbsp olive oil (or any neutral oil like canola)

Instructions

Step 1: Dice the onion into 1/2-inch pieces and the carrot into 1/4-inch pieces, then mince the garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add the onion and carrot, stirring occasionally for 4-5 minutes until they soften and the onion becomes translucent.

Step 2: Add the minced garlic to the pot and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes to form a light roux that coats them all.

Step 3: Pour in the canned tomatoes (crush by hand if not already crushed) and stir well. Add the chicken broth and dried oregano, stirring to combine. Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer for 8-10 minutes to thicken and develop flavor.

Step 4: Carefully transfer the soup in batches to a blender, filling no more than halfway each time. Blend until smooth and creamy, about 1-2 minutes per batch. Return the pureed soup to the pot.

Step 5: Stir in the heavy cream and kosher salt over medium heat. Add the shredded cooked chicken and heat for 2-3 minutes until warmed through. Taste and adjust seasoning with salt and freshly cracked black pepper as needed.

Step 6: Ladle the soup into bowls and serve immediately while warm and comforting.

Tips & Variations

Use leftover grilled, baked, or poached chicken if rotisserie is unavailable. Dark meat adds richer flavor.

Substitute crushed tomatoes with diced or crushed fresh tomatoes (about 2 pounds), peeled and blanched.

For a lighter soup, replace heavy cream with half-and-half or whole milk; use coconut cream for dairy-free.

If avoiding gluten, replace flour with 2 tablespoons cornstarch for thickening.

Swapping dried oregano for dried basil is a delicious alternative.

For extra depth, roast tomatoes in the oven with olive oil before adding to the soup.

When pureeing hot soup, blend in small batches and hold the blender lid down with a towel for safety.

Storage

Store leftover soup in an airtight container in the fridge for up to 4 days. It tastes even better the next day as flavors meld. You can freeze the soup for up to 3 months; leave room for expansion. When reheating, warm gently on the stovetop over medium-low heat and stir regularly. Reheat in the microwave at 50% power, stirring occasionally to prevent the cream from curdling.

FAQs

Can I use raw chicken instead of cooked?

Yes, you can use raw chicken thighs by adding them earlier in the cooking process and simmering until fully cooked before shredding and adding back into the soup.

How do I prevent the soup from curdling when adding cream?

Reduce the heat to low before stirring in the cream to avoid curdling. Adding cream to boiling soup can cause it to separate, so gentle warming is key.