Here’s a comforting way to make Chicken with Tomato Basil Soup—perfect for a cozy lunch or dinner. This can be done on the stove, in the slow cooker, or even as a creamy one-pot meal.
🍲 Ingredients (Serves 4)
- 2–3 boneless, skinless chicken breasts (or thighs)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream or milk (optional for creaminess)
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 tsp dried basil (or 1/4 cup fresh basil, chopped)
- Salt and pepper to taste
- 1–2 tbsp olive oil
Optional: a pinch of red pepper flakes for heat, or shredded Parmesan for topping
🥄 Instructions
Stove Top Method
- Cook Chicken:
Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper and cook until golden on both sides (it doesn’t have to be fully cooked yet). Remove and set aside. - Sauté Aromatics:
In the same pot, sauté onion and garlic until fragrant and translucent. - Add Tomatoes & Basil:
Pour in crushed tomatoes and chicken broth. Stir in basil, salt, and pepper. Bring to a simmer. - Simmer Chicken:
Return chicken to the pot. Cover and simmer for 15–20 minutes, until chicken is cooked through. - Optional Creaminess:
Stir in heavy cream or milk for a creamy tomato basil flavor. Adjust seasoning to taste. - Serve:
Garnish with fresh basil or Parmesan, and serve with crusty bread, over pasta, or rice.
Slow Cooker Version
- Place chicken, onion, garlic, tomatoes, chicken broth, and basil in the slow cooker.
- Cook on low for 4–6 hours or high for 2–3 hours.
- Remove chicken, shred it, then stir back into the soup.
- Add cream at the end if desired.
💡 Tips:
- For extra depth, roast the garlic and onions first before adding the tomatoes.
- A touch of sugar can balance the acidity of the tomatoes.
- You can blend the soup for a smooth texture or leave it chunky.
If you want, I can give a super easy 5-ingredient slow cooker version that’s creamy, rich, and ready in a few hours.
Do you want me to do that?
