This Chicken Tomato Soup is perfect year-round, whether made with canned tomatoes or fresh, when they’re in season!
In the United States, tomato soup recipes have been appearing in cookbooks since the mid-19th century. But it wasn’t until 1897 that the dish truly rose to fame, thanks to the Campbell’s Soup Company and their line of canned condensed soups, including tomato soup. Affordable and convenient, they quickly became a pantry staple. For many, the pairing of Campbell’s tomato soup with a grilled cheese sandwich remains an iconic comfort food memory.
The recipe I’m sharing with you today builds on that classic nostalgia, elevating it with shredded chicken, fragrant herbs, carrots, and tender spinach. It’s a step up from the tomato soups of my childhood. When I think of plump, red, juicy tomatoes, I’m transported to summer vacations, picking fresh tomatoes in my grandmother’s garden. This chicken tomato soup captures those vibrant, sun-drenched flavors in every spoonful. And while it tastes like summer, there’s no need to wait for fresh tomatoes—I’ve used canned ones for convenience. This soup is perfect year-round, whether served as part of a laid-back summer meal or savored on a cozy night in.
Is Chicken Tomato Soup Healthy?
Chicken tomato soup isn’t just delicious—it’s a wholesome option that checks multiple boxes. Naturally gluten-free and dairy-free, it delivers lean, high-quality protein from the chicken, while the tomatoes, carrots, spinach, and celery provide a generous dose of fiber, vitamins, and minerals. Looking to make it even healthier? Toss in zucchini noodles or your favorite veggies. Prefer a vegan or vegetarian version? Simply swap in vegetable broth and add cannellini or lima beans for a hearty, plant-based alternative.
Using Fresh Tomatoes
If it’s the height of summer, you might want to make this soup with the season’s sun-ripened tomatoes. In this recipe, we use a 28-ounce can, which is about two pounds of fresh tomatoes. Opt for juicy plum tomatoes, such as Roma or San Marzano, which have fewer seeds and are meatier, making them also the ideal choice for sauces.
You’ll want to remove the skins first. To do so, first bring a large pan of water to the boil and have an ice bath ready. Now score the tomatoes with a sharp knife, making a cross shape. Plunge them into the boiling water for approximately 45 seconds. Carefully check one tomato to see if the skins have loosened. If not, give them an additional 15 seconds. Once the skins have loosened, transfer the tomatoes to the ice bath to stop the cooking process. Slip the skins off and remove the cores with a paring knife. Your tomatoes are now ready to be turned into soup!
How to Make Ahead and Store
Make sure to cool the soup quickly and refrigerate it within 2 hours of making it. Transfer leftovers to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 4 months.
Serving Suggestions
This soup is hearty enough to stand on its own, but it’s almost too good NOT to pair with a sandwich. Stick with the classics and try it with this easy Air-Fryer Grilled Cheese. For a lighter, healthier pairing, I would suggest this Fresh Corn Feta Salad. If you really want to indulge in the coziness of a soup night, you have to try these Cauliflower Tater Tots. They’re perfect for dipping but don’t have a heavy taste to detract from the flavor of the soup. Or for another fun option, serve the soup with these Pizza Bites.
Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 can crushed tomatoes 28 ounces
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach roughly chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add chicken pieces and cook until lightly browned and no longer pink inside, about 5 minutes.
- Add the diced onion, garlic, carrots, and celery to the pot with the chicken. Cook until the vegetables are softened, about 5 minutes.
- Pour in the crushed tomatoes and chicken broth. Stir in the dried basil, oregano, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the chopped spinach and cook for an additional 5 minutes or until the spinach has wilted and the soup is heated through.
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