Chicken Tomato Soup with Mushroom

Name: Chicken Tomato Soup with Mushroom
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons Frying oil; 2 chicken breasts; 7 oz cremini mushrooms; 1 medium onion; 2 cloves garlic; 1 jar tomato puree (tomato passata); 4 cups broth; ½ cup heavy cream; salt and pepper; 9 oz small stars pasta; fresh parsley leaves

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
376 kcal
Course
Soup, Dinner
Cuisine
International

Chicken Tomato Soup with Mushroom

Yael Holden

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

soup:

2 tablespoons Frying oil
2 chicken breasts about 14oz/400g
7 oz cremini mushrooms 200g
1 medium onion
2 cloves garlic
1 jar tomato puree (tomato passata) 24 fl oz / 680g
4 cups broth vegetable or chicken broth, 1 litre
½ cup heavy cream 30-36%, 120 ml
salt and pepper to taste

to serve:

9 oz small stars pasta (250g) or orzo or another pasta of your choice
fresh parsley leaves

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Instructions

Prepare the ingredients: Cut the chicken into small cubes, mushrooms into thick slices (about 0.5 cm / ¼ inch), dice the onion, chop the garlic very finely.
In a large pot, heat a tablespoon of oil, add the cubed chicken pieces. Cook over high heat for about 2 minutes (no stirring) until browned, then season well with salt and pepper and cook, stirring, for about a minute. Transfer on a plate, the chicken doesn‘t have to be cooked through.
Add the mushrooms, cook without stirring for about 2 minutes, until lightly browned, reduce the heat to medium-low, add the onions and cook, stirring, for about 4 minutes. Add the garlic and cook for about a minute.
Add the tomato puree/passata and broth, bring to a boil. Cook over low heat for about 10 minutes.
Cook the pasta in a separate pot.
Add the chicken back to the pot, cook for a minute if the chicken is not cooked through.
Take the pot off the heat and add the cream.
Season the soup with salt and pepper. Serve with cooked pasta and chopped parsley.
Enjoy!

Notes

Calories = 1 serving (1/6 of the recipe), soup including the pasta. This is only an estimate!
STORAGE: Soup and pasta should be stored in the fridge separately. On the second day, warm the soup, and add the pasta. If you wish to pasteurize the soup in jars, you can do it without the pasta and cream added (the cream can split).
When fresh tomatoes are in season you can add homemade tomato puree (I cook the tomatoes until they start to falling apart, then pass them through a sieve to get a smooth sauce, discard the skins and seeds).