Ingredients
Scale
- 3–4 pieces boneless, skinless chicken breasts (room temperature)
- 28 oz can crushed tomatoes
- 4 cups low-sodium chicken broth
- 3 cloves fresh garlic (minced)
- 2 tbsp extra virgin olive oil
- 1 cup heavy cream or half-and-half (room temperature)
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for serving
Instructions
- Prep: Heat olive oil in a large pot over medium heat, sauté minced garlic until fragrant (1 minute, don’t burn garlic)
- Sear: Brown chicken breasts on both sides, remove from pot (10 minutes total, golden color)
- Build Base: Add tomatoes, broth, seasonings. Simmer gently (10 minutes, develop flavors)
- Finish: Stir in cream, shred chicken, return to pot (5 minutes, gentle heat)
- Serve: Garnish with fresh basil, serve immediately (hot bowls preferred)
Notes
- Let chicken rest 5 minutes before shredding for easier handling
- Use room temperature cream to prevent temperature shock and curdling
- Add cream slowly while stirring to ensure smooth integration
- Store leftovers in refrigerator for up to 3 days and reheat gently before serving
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 8g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
Keywords: chicken tomato soup, creamy chicken soup, homemade soup, comfort food, easy dinner recipe, tomato soup with chicken