Description
A delicious and creamy tomato chicken soup that’s easy to make and packed with flavor.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 2 (14 oz) cans diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp Italian seasoning
- 1 medium onion, diced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onions and minced garlic until soft and fragrant (about 4 minutes).
- Add chicken breasts to the pot, season with salt and pepper, and cook until no longer pink (approximately 6-8 minutes).
- Pour in canned diced tomatoes and chicken broth; stir well.
- Mix in Italian seasoning and simmer gently for about 5 minutes.
- Reduce heat slightly; swirl in heavy cream until fully combined.
- Remove cooked chicken from the pot, shred it using two forks, then return it to the soup.
Notes
- This soup can be served with crusty bread or over rice for a heartier meal.
- For a lighter option, you can substitute half-and-half for the heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg