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Chicken and tomato soup is the perfect dish to serve alongside other cold-weather, feel-good meals. It’s great with a side of garlic bread — try it with Salsa Verde Garlic Bread. It goes great with a simple salad, like a Classic Caesar Salad or a Kale Crunch Salad. Also, if you like this soup, you might also want to try some of its soup cousins: Chicken and Rice Soup and Creamy Tomato Soup.
I must admit that this soup isn’t going to win any beauty contests. But that matters not a bit because it’s one of the most fragrant, delicious, and satisfying soups ever. When the coriander and the cumin join the chicken and the onions in the hot pan, the smell will make everyone within 250 feet feel instantly ravenous.
The soup is also paleo, gluten-free, dairy-free and protein-packed. Plus, it comes together in well under 30 minutes — a fact you will find amazing once you taste it. Is this a soup to love or what?
Table of Contents
Chicken Tomato Soup: The smell of this savory soup made from a few easily available ingredients will make everyone instantly ravenous.
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Ingredients
- Olive oil
- Chicken thighs – I used boneless and skinless chicken thighs for this recipe because they stay moist and juicy and are just so easy to work with. Make sure you trim off the extra fat before chopping, though!
- Onion – Chopped onion is an essential element of pretty much any good soup.
- Ground coriander – I do forget about coriander for little spurts at a time. It’s such an excellent spice, though, that it deserves a front-and-center place in the spice drawer. It brings brightness and a bit of almost citrusy flavor to recipes as far ranging as Slow Cooked Herbed Leg of Lamb with Fresh Herb and Arugula Salad to Moroccan Carrot and Cauliflower Soup to Mexican Tortilla Chicken Soup.
- Cumin – I use cumin often — not just in Indian or Middle Eastern cooking, but also to add earthiness to everything from Deviled Eggs to Southwest Black Bean Burgers.
- Parsley – For some added flavor and greenness.
- Diced or crushed tomatoes – Doesn’t matter since they’re going to break down further anyway.
- Chicken broth – For a thinner soup, add more broth; for a thicker soup, add less. I prefer less-sodium broth.
How to Make Chicken Tomato Soup
- Prep chicken thighs: Cut the chicken thighs into 1 to 2-inch pieces and place them in a food processor. Pulse until well chopped, but don’t let it become a paste; you want tiny pieces of chicken.
- Sauté chicken and onions: Heat a large pot over medium-high heat. Add the olive oil, then add the chicken and the onions and sauté for 5 minutes until the chicken is almost cooked through and the onions are golden.
- Add spices: Add the coriander, cumin, salt, and pepper and stir to combine.
- Add broth: Add the parsley, tomatoes, and chicken broth and bring to a simmer. Simmer the soup for about 10 minutes, and serve hot.
Substitutions
- You can use ground turkey or chicken in place of the chopped chicken, but the pieces will obviously be much smaller.
- Sub in two large shallots for the onions.
FAQs
It’s widely believed that tomato soup boosts immunity, and as everyone knows, chicken soup is the perfect solution when you’re feeling sick. Put them together, and bam — it’s the perfect thing to eat when you have a cold!
Many do, but this one doesn’t. You simply don’t need cream in chicken tomato soup for it to taste good — plus, without cream, this recipe ends up being dairy-free, which means that those with lactose intolerances can dig in with everyone else.
What to Serve With Chicken Tomato Soup
Best Garlic Bread Ever
Air Fryer Baked Potatoes
Summer Corn, Tomato and Bacon Salad
More Tomato Soup Recipes
- Creamy Tomato Soup
- Simple Vegetable Soup
- Perfect Summer Gazpacho
- Roasted Tomato Gazpacho
- Perfect Tomato Soup
More Chicken Soup Recipes
- Thai Chicken Noodle Soup
- Spicy Thai Chicken and Rice Noodle Soup
- The Easiest Shortcut Chicken Ramen Noodle Soup
- Leek, Chicken Sausage, and Split Pea Soup
- Red Lentil, Fennel and Chicken Slow Cooker Soup
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Chicken Tomato Soup
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs, (trimmed of extra fat)
- 1 onion (chopped)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper (to taste)
- 1 cup fresh parsley leaves (chopped)
- 1 28-ounce can diced or crushed tomatoes (with their juice)
- 3 cups chicken broth (preferably low sodium)
Instructions
- Cut the chicken thighs into 1 to 2 inch pieces and place them in a food processor. Pulse until well chopped, but don't let it become a paste; you want tiny pieces of chicken.
- Heat a large pot over medium-high heat. Add the olive oil, then add the chicken and the onions and saute for 5 minutes until the chicken is almost cooked through, and the onions are golden. Add the coriander, cumin, salt and pepper and stir to combine. Add the parley, tomatoes, and chicken broth and bring to a simmer. Simmer the soup for about 10 minutes, and serve hot.
Notes
- You can use ground turkey or chicken in place of the chopped chicken, but the pieces will obviously be much smaller.
- Sub in two large shallots for the onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
With the crazy cold, icy weather we’ve had here in Dallas, I’m going to make this soup tonight.