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Chicken Tomato Soup Recipe

My chicken tomato soup is the recipe you want to make. It's richly flavored, nostalgic, and served with a zesty lemon herb ricotta. Thanks to a few tips, I'll show you how to whip up the most delicious soup in just 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 388 kcal
Course: Soup
Cuisine: North American

Ingredients

  • 2 2 tablespoons olive oil
  • 1 1 small onion finely minced
  • 3 3 cloves garlic finely minced
  • 2 2 tablespoons tomato paste
  • 4 4 cups chicken broth
  • 1 1 15 ounce can fire-roasted tomatoes see notes
  • 4 4 ounces cream cheese cut into small cubes - see notes
  • 1 1 tablespoon Italian seasoning
  • ½ ½ teaspoon each: salt and pepper see notes
  • 2 2 cups cooked chicken see notes
  • 1 1 can white beans drained and rinsed
  • Optional toppings: basil, parmesan cheese, chili flakes, and olive oil
Lemon Basil Ricotta
  • 1 1 cup ricotta cheese
  • ½ ½ cup Minced basil
  • 1 1 lemon zest and juice
  • 1 1 small garlic clove minced
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Heat the olive oil in a large soup pot over medium heat. Add the onion and saute until it's translucent, about 3 minutes. Add the garlic and tomato paste and saute for another 2 minutes, until the tomato paste begins to darken and smell sweet.
  2. Add the chicken broth, tomatoes, cream cheese, Italian seasoning, salt, and pepper to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer while you make the ricotta.
  3. In a medium-sized bowl, add the ricotta, basil, lemon zest and juice, and garlic. Season to taste with salt and pepper.
  4. Whisk the soup until all the cream cheese has melted and it is creamy - this can take a few minutes. Add the cooked chicken and white beans and let them warm through. Serve the soup topped with the ricotta and any or all of the optional toppings.

Notes

  • Note 1: I love the extra flavor of fire-roasted tomatoes. But if you don't have any, you can use regular diced tomatoes instead. 
  • Note 2: You may want to add extra salt and pepper. The amount you use will depend on the chicken stock, the type of salt, and your personal preference. Start with ½ teaspoon and then add more to taste
  • Note 3: Homemade chicken broth will make the best-tasting soup - I always keep some in my freezer. Storebought bone broth is the next best option. 
  • Note 3: I use rotisserie chicken in this recipe. (You can use the bones to make broth for your next soup!) If you have leftover chicken you can dice or shred, use that instead. Or use diced raw chicken, but add it with the stock. 

Nutrition Information

Serving 1 bowl Calories 388kcal (19%) Carbohydrates 13g (4%) Protein 29g (58%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 104mg (35%) Sodium 1435mg (60%) Potassium 520mg (15%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 775IU (16%) Vitamin C 19mg (21%) Calcium 233mg (23%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 388

% Daily Value*

Serving 1 bowl
Calories 388kcal 19%
Carbohydrates 13g 4%
Protein 29g 58%
Fat 25g 38%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 104mg 35%
Sodium 1435mg 60%
Potassium 520mg 11%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 775IU 16%
Vitamin C 19mg 21%
Calcium 233mg 23%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.