Best Chicken Tomato Soup

Finding a comforting soup that comes together quickly on a busy weeknight can feel nearly impossible. Between work deadlines, family obligations, and everything else on your plate, the last thing you want is a recipe that requires hours of simmering or a mile-long ingredient list that sends you running to three different stores.

That’s where this chicken tomato soup comes in handy. It’s cozy and satisfying without being fussy, uses pantry staples you probably already have, and comes together in about 30 minutes. Plus, it’s perfect for using up that leftover rotisserie chicken sitting in your fridge.

What Kind of Chicken Should I Use?

The great thing about this soup is that you can use whatever cooked chicken you have on hand. Rotisserie chicken from the grocery store is probably the easiest option and adds tons of flavor since it’s already seasoned. Leftover grilled, baked, or poached chicken breasts work just as well – just shred or chop them up before adding to the soup. If you’re starting from scratch, you can even poach chicken breasts right in the broth while the soup simmers, then pull them out to shred before stirring back in. Dark meat from chicken thighs will give you a richer, more flavorful soup, while white meat keeps things lighter.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Cooked chicken: Use rotisserie chicken for convenience, or swap in leftover turkey, cooked turkey breast, or even canned chicken in a pinch. You could also use raw chicken thighs – just add them earlier and simmer until cooked through before shredding.
• Whole canned tomatoes: Crushed tomatoes or diced tomatoes work just fine here. You can also use fresh tomatoes (about 2 pounds) – just blanch and peel them first, then crush by hand.
• Heavy cream: Half-and-half or whole milk will work if you want something lighter. For a dairy-free option, try coconut cream or cashew cream.
• All-purpose flour: If you need a gluten-free option, cornstarch works well – just use 2 tablespoons instead of ¼ cup flour.
• Fresh oregano: Dried oregano is totally fine – just use about ½ teaspoon since dried herbs are more concentrated. Basil also works nicely if that’s what you have.
• Chicken broth: Vegetable broth can work in a pinch, though you’ll lose some of that chicken flavor depth.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the flour too quickly without stirring constantly, which can create lumps that are tough to blend out later – take your time and whisk the flour into the vegetables for about a minute until it’s fully incorporated.

When pureeing hot soup in a blender, never fill it more than halfway and always hold the lid down with a towel, as the steam can build pressure and cause the top to blow off (you can also use an immersion blender directly in the pot for safer results).

Adding the heavy cream while the soup is boiling is another common error that can cause it to curdle, so make sure to reduce the heat to low before stirring in the cream.

For extra depth of flavor, try roasting your tomatoes with a drizzle of olive oil in the oven for 20 minutes before adding them to the soup, and don’t skip seasoning at the end – taste and adjust the salt and pepper right before serving.

What to Serve With Chicken Tomato Soup?

This hearty chicken tomato soup is filling enough to be a meal on its own, but I love serving it with a warm baguette or some crusty bread for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the cream, or you could go with some buttery crackers if you want to keep things easy. For a more substantial meal, try pairing it with a half sandwich like turkey and swiss or even a simple caprese on ciabatta. If you’re feeding kids, grilled cheese strips work great as edible spoons for scooping up the soup.

Storage Instructions

Store: This chicken tomato soup keeps really well in the fridge for up to 4 days in an airtight container. It actually tastes even better the next day once all the flavors have had time to mingle together, so it’s perfect for making ahead for easy weeknight dinners.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just leave a little room at the top since it expands when frozen. The cream might separate slightly when thawed, but a good stir while reheating usually brings it right back together.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I like to do it at 50% power and stir every minute or so to heat it evenly without the cream breaking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 65-75 g
• Fat: 45-55 g
• Carbohydrates: 60-70 g

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 oregano (dried, for best flavor)
• 1 tsp kosher salt
• 1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1/4 cup heavy cream (for extra richness and creaminess)
• 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)

Step 1: Prepare Your Mise en Place and Build the Aromatic Base

• 1 medium onion, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil

Dice the onion into 1/2-inch pieces and the carrot into 1/4-inch pieces, then mince the garlic.

This prep work ensures everything is ready when you need it and prevents scrambling once cooking begins.

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Once shimmering, add the diced onion and carrot, stirring occasionally for about 4-5 minutes until they begin to soften and the onion becomes translucent.

This early cooking time allows the vegetables to release their natural sugars and develop a sweeter, more complex flavor base.

Step 2: Create a Flour Roux and Add Tomatoes

• aromatic base from Step 1
• 1/4 cup all-purpose flour
• 28 oz whole tomatoes, crushed by hand

Add the minced garlic to the softened vegetables and cook for just 30 seconds until fragrant—this brief cooking time releases the garlic’s flavor without allowing it to burn or become bitter.

Sprinkle the flour over the vegetables and stir constantly for about 1-2 minutes to create a light roux that coats all the vegetables.

This flour will act as a thickening agent and add body to the soup.

Pour in the canned tomatoes (crushing them by hand as you add them if they’re not already crushed) and stir well to combine everything thoroughly.

Step 3: Simmer the Soup to Develop Flavor

• tomato and vegetable mixture from Step 2
• 1.5 cups chicken broth
• 1 tsp oregano

Pour in the chicken broth and add the dried oregano, stirring to combine.

Increase the heat to medium-high and bring the soup to a gentle boil, then immediately reduce the heat to medium-low and simmer for 8-10 minutes.

This simmering time allows the tomatoes to break down further, the flour to fully incorporate and thicken the soup, and all the flavors to meld together beautifully.

I find that letting it bubble gently rather than rapidly boiling keeps the flavors more vibrant and prevents the soup from becoming too thick too quickly.

Step 4: Puree for a Smooth, Silky Texture

• simmered soup from Step 3

Carefully transfer the soup to a blender in batches, filling it no more than halfway each time to prevent splashing and burning yourself—hot soup expands when blended.

Blend each batch until completely smooth and creamy, about 1-2 minutes per batch.

Pour the pureed soup back into the pot as you finish each batch.

This blending step transforms the chunky tomato mixture into a silky, restaurant-quality soup where all the vegetables are incorporated into the broth itself, creating a luxurious mouthfeel.

Step 5: Add Cream and Chicken, Then Season to Perfection

• pureed soup from Step 4
• 1/4 cup heavy cream
• 1 tsp kosher salt
• 2 cups shredded cooked chicken

Return the pot to medium heat and stir in the heavy cream and kosher salt, then add the shredded cooked chicken.

Stir frequently and heat through for 2-3 minutes until the soup is steaming and the chicken is warmed throughout.

Taste a spoonful and adjust the seasoning with additional salt and freshly cracked black pepper as needed—the cream will mellow the acidity of the tomatoes, so you may need a touch more salt than you’d expect.

I recommend adding the salt in two stages (some upfront, then adjusting at the end) because the cream changes how the salt is perceived on your palate.

Step 6: Serve and Enjoy

Ladle the soup into bowls and serve immediately.

The soup is now ready to eat, with all the comforting flavors of chicken and tomato coming together in a creamy, satisfying bowl.

Best Chicken Tomato Soup

Delicious Best Chicken Tomato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1025 kcal

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 oregano (dried, for best flavor)
• 1 tsp kosher salt
• 1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1/4 cup heavy cream (for extra richness and creaminess)
• 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

 

• Dice the onion into 1/2-inch pieces and the carrot into 1/4-inch pieces, then mince the garlic. This prep work ensures everything is ready when you need it and prevents scrambling once cooking begins. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add the diced onion and carrot, stirring occasionally for about 4-5 minutes until they begin to soften and the onion becomes translucent. This early cooking time allows the vegetables to release their natural sugars and develop a sweeter, more complex flavor base.
• Add the minced garlic to the softened vegetables and cook for just 30 seconds until fragrant—this brief cooking time releases the garlic's flavor without allowing it to burn or become bitter. Sprinkle the flour over the vegetables and stir constantly for about 1-2 minutes to create a light roux that coats all the vegetables. This flour will act as a thickening agent and add body to the soup. Pour in the canned tomatoes (crushing them by hand as you add them if they're not already crushed) and stir well to combine everything thoroughly.
• Pour in the chicken broth and add the dried oregano, stirring to combine. Increase the heat to medium-high and bring the soup to a gentle boil, then immediately reduce the heat to medium-low and simmer for 8-10 minutes. This simmering time allows the tomatoes to break down further, the flour to fully incorporate and thicken the soup, and all the flavors to meld together beautifully. I find that letting it bubble gently rather than rapidly boiling keeps the flavors more vibrant and prevents the soup from becoming too thick too quickly.
• Carefully transfer the soup to a blender in batches, filling it no more than halfway each time to prevent splashing and burning yourself—hot soup expands when blended. Blend each batch until completely smooth and creamy, about 1-2 minutes per batch. Pour the pureed soup back into the pot as you finish each batch. This blending step transforms the chunky tomato mixture into a silky, restaurant-quality soup where all the vegetables are incorporated into the broth itself, creating a luxurious mouthfeel.
• Return the pot to medium heat and stir in the heavy cream and kosher salt, then add the shredded cooked chicken. Stir frequently and heat through for 2-3 minutes until the soup is steaming and the chicken is warmed throughout. Taste a spoonful and adjust the seasoning with additional salt and freshly cracked black pepper as needed—the cream will mellow the acidity of the tomatoes, so you may need a touch more salt than you'd expect. I recommend adding the salt in two stages (some upfront, then adjusting at the end) because the cream changes how the salt is perceived on your palate.
• Ladle the soup into bowls and serve immediately. The soup is now ready to eat, with all the comforting flavors of chicken and tomato coming together in a creamy, satisfying bowl.