Best 15 Chicken Tomato Soup Recipes

SPICY CHICKEN TOMATO SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

CHICKEN TOMATO SOUP

Steps:

• In a Dutch oven, combine the water, broccoli, onion and garlic. Bring to a boil; boil for 8-10 minutes, stirring frequently., Meanwhile, in a nonstick skillet, cook chicken until no longer pink, about 6 minutes. Sprinkle with seasoned salt and pepper. Add to broccoli mixture. stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes, stirring occasionally. Garnish with bacon and cheese if desired.

TOMATO CHICKEN RICE SOUP

Steps:

• In a small nonstick skillet, brown flour over medium-high heat; set aside. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.

SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP

Steps:

• Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
• Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
• Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.

TOMATO CHICKEN RICE SOUP

Steps:

• Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
• Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.

CHICKEN TOMATO BASIL SOUP

Steps:

• Combine meat, mushrooms, onion, garlic, oil, salt, pepper and wine in a pan and sautee until meat is just about done and veggies are soft.
• While the meat+ are cooking add the remainder of the ingredients to a crock pot or regular pot.
• When meat is done, add it to the pot.
• Cook on low on the stove for 2 hours or high in the crock pot for 4 hours.
• An hour before the soup is done, cook pasta.
• When ready to eat, add pasta to soup and garnish with shredded mozz. cheese.
• ENJOY!

"CREAMY" CHICKEN AND TOMATO SOUP (SLOW COOKER) RECIPE - (4.2/5)

Steps:

• Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

SLOW COOKER CHICKEN, TOMATO AND WHITE BEAN SOUP

Steps:

• Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR.
• Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
• Before serving, stir in parsley and Tabasco sauce.

SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP

Steps:

• In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
• Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
• Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
• Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
• Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.

CHICKEN WINGS IN TOMATO SOUP

Steps:

• In a large, heavy skillet, heat oil to 375 degrees F (190 degrees C). Fry the drumettes until lightly browned and no longer pink on the inside. Remove from heat and drain excess oil.
• In a large saucepan, bring the tomato soup and water to a boil. Reduce heat and simmer. Mix in the drumettes, green bell peppers and Vidalia onion. Simmer approximately 15 minutes.

BROCCOLI, TOMATO AND CHICKEN SOUP

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
• Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
• Place broccoli, diced tomatoes, chicken broth, chopped chicken and crushed red pepper if using into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook 20-30 minutes till heated through.
• Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.

CROCK POT CHICKEN WITH TOMATO AND CREAM OF CHICKEN SOUP

Steps:

• Saute onions and garlic with oregano in 1 tablespoons butter in a wide pan. When onions have browned, remove and set aside.
• Rinse and pat chicken dry. Split the quarters and salt and pepper each side.
• Brown the halved chicken quarters in same pan. It'll probably take two batches, use 2 tablespoons butter per batch.
• Leaving the excess butter in the pan, put the onions and garlic back in the pan, along with the soups, milk, water and 1 tablespoons dry sherry and bring to a rapid simmer (I dunno what to call it, but it's the time just before a slow boil, when all the bubbles are rolling around but not popping out of the pan like if it's boiling). Whisk a lot while it's heating up, getting all those yummy bits from the bottom of the pan.
• Reduce heat to medium or medium-low and start adding your hot sauce 1 teaspoons at a time until it tastes just right (5 shakes = roughly a tsp.). Salt and pepper to taste, keeping in mind that most hot sauces have a lot of salt in them already.
• Put chicken and sauce in crockpot on Low for 6 to 7 hours.

PRESSURE COOKER CHICKEN TORTELLINI TOMATO SOUP

Steps:

• In a 6- or 8-quart electric pressure cooker, whisk together the tomato paste, stock and wine until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken thighs and stir to evenly combine all the ingredients. Close the lid and cook on high pressure for 10 minutes.
• Let the pressure release naturally for 15 minutes, then release remaining pressure manually. Open the lid. Turn on the sauté setting. If you would like a thicker soup (adding Parmesan at the end will thicken the soup as well), remove the chicken with a slotted spoon and allow the soup to bubble until the desired texture is reached, then stir the chicken back in. Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart.
• Stir in the tortellini and cook until they are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and top with Parmesan, basil and black pepper.

SPICY CHICKEN TOMATO SOUP

Steps:

• 1. It's a cold day... low grey cloud move quickly overhead, carrying with them the promise of more snow to come. The wind moans though trees devoid of leaves, and the cold empty branches crackle in the cold Winter's breath. The days grow shorter, and the nights longer. It's Winter, and it's time for warm comfort foods... It's time for hearty soup. Let's get started...
• 2. Place the chicken stock in a pan, bring to a simmer, and then poach the chicken pieces for about 30 minutes. Chef's Tip: I use boneless breasts, and thighs, but if you have bone-in... that's okay. Chef's Tip: Remove the skin from the chicken before poaching. Chef's Note: You will lose about 1/4 cup of liquid during the poaching process, due to evaporation.
• 3. Chef's Note: While the chicken is simmering, you will need to skim off any of the white protein material that floats to the top. I do this with a fine mesh skimmer.
• 4. Chef's Note: If you don't have fresh chicken broth, you can substitute chicken bullion. My favorite bullion cubes are: Telma... They come in Chicken, Beef, and Vegetable. And, if anyone is interested; they're Kosher. Of course, if you're using bullion cubes, technically you don't have a stock you have a broth.
• 5. After thirty minutes, remove the chicken from the stock, allow to cool, and then dice into bite-size pieces, and set aside. Chef's Note: I like to use a 50/50 mix of white and dark meat; however, there's nothing wrong with going with one or the other.
• 6. Pour the chicken stock into a fat separator, allow to sit for a few minutes, and then remove any accumulated fat from the stock. Pour the defatted stock back into the pot.
• 7. Add the cumin, salt, chili powder, pepper, and cayenne into the stock, and then stir to combine.
• 8. Add the chicken, tomato puree, and the chopped veggies to the pot, place over medium heat, and then bring to a simmer. Chef's Note: What is a simmer? A simmer is when bubbles are rising in the liquid, and lightly breaking on the surface.
• 9. Cover the pot, and place in a preheated 225f (107c) oven for one hour. Chef's Note: Why the oven? When you use the oven, as opposed to stovetop cooking, you get a more evenly distributed heat; while in stovetop cooking the heat is concentrated in the bottom of the pan.
• 10. Remove the pot from the oven, add the lemon juice, and serve.
• 11. Plate/Present Good white bowls are excellent here, because they show off the colors of the soup. Garnish with a dollop of sour cream, and maybe some nice fresh crackers, or a rustic loaf of bread.
• 12. This hearty soup has just the right balance between heat and flavor. The cayenne and chili powder give the dish a bit of warmth that's just a perfect balance. It will warm your heart, it will warm your soul... it will warm your spirit. Keep the faith, and keep cooking...

TOMATO & CHICKEN RICE SOUP

Steps:

• 1. In a small nonstick skillet, brown flour over medium high heat; set aside.
• 2. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender.
• 3. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil.
• 4. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.