This Creamy Tomato Soup with Chicken is easy to make with a rich flavor, and a creamy and hearty texture. Itās a comforting, satisfying, and healthy weeknight dinner the whole family will love.

What’s better than soup?Ā Chunky and creamy soup!Ā Specifically, THIS chunky and Creamy Tomato Soup with Chicken!
So, check out this family favorite soup!Ā This Creamy Tomato Soup with ground chicken will have you asking, ‘How is this possible?’Ā How can this no-cream soup be so creamy?Ā Can white meat ground chicken really taste like ground beef without the fat and calories?Ā (spoiler, YES!)
Well, let me share all my secrets! This Creamy Tomato Soup with Chicken is creamy and chunky and has a ton of deep flavor.Ā AND it is healthy!Ā It uses all white meat ground chicken that you cook until it is incredibly browned for some serious flavor.Ā Then tomato paste adds the flavor back drop for the soup and a flour roux plus broth creates the amazing creaminess!Ā
Finally Spinach is your veggie boost and helps to make this a complete meal.Ā Ā Add a piece of crusty bread if you like. So delicious and so EASY!
Why this Tomato Soup with Chicken is Amazing
This recipe starts with white meat ground chicken.Ā Super lean.Ā But, cooked the right way, also Super Flavorful.Ā You want to sear the meat in a soup pot – and I mean SEAR.Ā Sear it so that you createĀ a lot of brown stuff in the pan…brown meat, with caked-on brown drippings all over the bottom and sides of the pan.Ā Brown = Goodness.Ā Brown = Flavor.Ā
Next, add in the onion and garlic and cook them down with the beautifully browned meat. Then, add in the tomato paste and oregano and mix in. Let it cook down and get more browned! This recipe uses tomato paste vs. tomato sauce or tomatoes because I LOVE the depth of flavor you get and the sauce is primarily creamy with this deep deep tomato flavor backdrop. We are layering deep flavors on top of deep flavors.
Stir in the flour and mix to fully combine.Ā Let cook another few minutes to once again…get browned.Ā Then add in the broth and stir until fully combine and the soup starts to thicken.
And that’s why you have got to make this recipe!
Simple Ingredients and Substitutes
- Extra Virgin Olive Oil ā The oil is for cooking the ground chicken in the skillet or pan. You can substitute any neutral oil that you have.
- Ground Chicken ā I used 99% lean white meat ground chicken. You can use any ground chicken, ground turkey, ground beef, or ground pork that you want. Instructions will be the same for all.
- Onion,Ā diced ā I used yellow onion, but you can use white onion, red onion, shallots, or even scallions. If you donāt have fresh onion, you can also use a tablespoon of onion flakes or onion powder.
- Fresh Garlic cloves, minced ā Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk andĀ freeze itĀ for use when you need it! If you donāt have fresh, you can use garlic powder or flakes.
- Tomato Paste ā Tomato paste gives really deep tomato flavor. If you donāt have it, you can 1 cup of tomato sauce or tomato puree and then reduce the broth by Ā½ to Ā¾ cup.
- All purpose white flour ā This is the thickener to mix with the butter/fat. If you want to use cornstarch, scroll down to the FAQs for how to use that in place of the flour.
- Chicken BrothĀ or chicken stock ā I used low sodium, but you can use regular, just be sure to taste before adding additional an additional amount of salt. You can also use, vegetable broth or stock or beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base orĀ chicken base.
- Dried Oregano ā You can substitute with fresh oregano. You can also sub in dried marjoram, basil, or italian seasoning.
- Baby spinach leaves – I love the addition of the fresh spinach for color, texture, and added nutrition. You can leave it out or replace it with another vegetable. Most other vegetables will need to be cooked a bit in the pot to soften them before adding the broth.
- Salt and Ground Black Pepper ā I used coarse, but any will work.
Optional Garnishes
- Sour Cream – I just love the tang and brightness that sour cream adds to this soup. Creme Fraiche or greek yogurt, or marscapone cheese would also be good. Parmesan cheese or shredded cheddar cheese Ā are also great garnishes.
- Pistachio Nuts, shelled and chopped – This is definitely a twist, but I absolutely love the taste and texture that they add to this soup.
Additional Ingredients
- You could also add 2 bay leaves to the soup and remove them after it’s done cooking.
- Red pepper flakes bring a bit of heat.
- Or fresh basil or other fresh herbs that you love stirred in at the end for brightness.
Simple Equipment or Tools Needed
Nothing special is needed for this creamy chicken tomato soup recipe. I made this soup on the stove in a largeĀ dutch oven. You could use any large pot.
You could also make it in a slow cooker (see instructions below).
Mincing garlic is made super easy with aĀ Garlic Press.
How to Cook this Tomato Soup with Chicken
Prep-Ahead Steps
This really is an easy tomato soup. The only prep work is to dice the onion and mince the garlic. Chop the Pistachio Nuts as well if you are using them as garnish.
Set all aside.
Get Cooking!
To a preheated large soup pot, add 1 tablespoon extra virgin olive oil, then the ground chicken.
Break up the meat with a spatula or spoon. Sprinkle in Ā½ teaspoon of salt and Ā½ teaspoon of fresh ground pepper.
Let it get REALLY brown on the bottom of the pan, about 5-8 minutes. The more browned bits, the better for flavor!
Add the diced onion, minced garlic, and Oregano. Cook stirring so that the onion and garlic donāt burn, about 3-4 minutes.
Add the Tomato Paste and stir to mix. Cook another 4-5 minutes until the mixture starts getting even more browned.
Add the flour to the meat and onions and stir to mix it in. Then add the 5 cups broth to the pot and stir. Taste for seasoning and add salt and pepper to taste.
Partially cover so steam can escape and cook for 30 minutes, stirring every 5-7 minutes. The mixture will get thick and creamy.
Add the spinach leaves to the pot and stir in. Test again for seasoning and add salt and pepper to taste.
I love to add a little something cool and tangy to a hot soup and a simple dollop of sour cream slightly stirred on top does the trick beautifully. I also love to add something special to garnish and give more texture, so in this soup, Pistachios are amazing!
This is THE SOUP of Soups, Creamy Tomato Soup with Chicken.Ā Try it this week!Ā š
Slow Cooker Instructions
If you want to make this Chicken Tomato soup recipe in a slow cooker, I still recommend browning the chicken on the stove first to get all of those yummy browned bits. Then scrape down the pot or pan be adding Ā½ cup of the broth to loosen everything up. Add the chicken to the slow cooker with the onions and garlic.
Then mix in the flour so that everything is coated. Then add the rest of the ingredients. Set to any of the settings that work with your schedule ā High 6 hours or Low 8-10 hours.
Tomato Soup with Chicken FAQs
Can I use shredded chicken breast instead in this soup?
Yes, if you prefer, you can absolutely use shredded vs. minced or ground chicken in this soup. Lots of the flavor comes from browning the ground meat. So, if you replace with shredded chicken, you will have a slightly different flavor profile. You can either boil raw boneless skinlessĀ chicken breasts in the broth on high for 10-15 minutes and then cool, and shred. Or you can roast it in the oven at 400 F degrees for 20 minutes. To simplify this soup even further, you can use already cooked leftover chicken or rotisserie chicken.
Can I add cream to this tomato soup?
This Tomato Chicken Soup Recipe is sufficiently thick and creamy. However, if you want more rish creaminess, you can add Ā¼ cup to Ā½ cup of half and half or heavy cream at the end. For a non-dairy creamy finish, add in coconut milk.
Can I make this soup Gluten Free?
To make this soup gluten free, you will need to replace the flour with another thickened. The easiest way is to use 2-3 tablespoons of cornstarch mixed with Ā½ cup to Ā¾ cup of cold water until it dissolves. Then whisk that slurry into the hot soup right at the end and stir until it thickens.
Creamy Tomato Soup with Chicken
Ingredients
- 16 ounces Ground Chicken, white meat
- 1 Tablespoon Extra Virgin Olive Oil
- 1 cup Onion, diced or 1 small onion
- 1 clove Garlic, minced
- 2 Tablespoons Tomato Paste
- Ā½ cup All Purpose White Flour
- 5 cups Low Sodium Chicken Broth
- Ā¼ teaspoon Dried Oregano, crushed
- 1 cup baby spinach leaves
- 1 teaspoon Salt
- Fresh Ground Pepper to taste
- Ā¼ cup Sour Cream
- 2 Tablespoons Pistachio Nuts, shelled and chopped
Instructions
- Dice the onion and mince the garlic. Chop the Pistachio Nuts.Set all aside.
- To a preheated large soup pot, add 1 tablespoon extra virgin olive oil, then the ground chicken. Break up the meat with a spatula or spoon. Sprinkle in Ā½ teaspoon of salt and Ā½ teaspoon of fresh ground pepper.
- Stir the chicken until brown on all sides. Let it get REALLY brown on the bottom of the pan, about 5 minutes.
- Add the diced onion, minced garlic, and Oregano. Cook stirring so that the onion and garlic don’t burn, about 3-4 minutes.
- Add the Tomato Paste and stir to mix. Cook another 4-5 minutes until the mixture starts getting even more browned.
- Add the flour to the meat and onions and stir to mix it in. Then add the 5 cups broth to the pot and stir. Taste for seasoning and add salt and pepper to taste.
- Partially cover so steam can escape and cook for 30 minutes, stirring every 5-7 minutes. The mixture will get thick and creamy.
- Add the spinach leaves to the pot and stir in. Test again for seasoning and add salt and pepper to taste.
- Garnish with sour cream, pistachio nuts and fresh ground pepper.
Notes
-
Can I Use Shredded Chicken Breast Instead In This Soup?
Yes, if you prefer, you can absolutely use shredded vs. minced or ground chicken in this soup. Lots of the flavor comes from browning the ground meat. So, if you replace with shredded chicken, you will have a slightly different flavor profile. You can either boil raw boneless skinless chicken breasts in the broth on high for 10-15 minutes and then cool, and shred. Or you can roast it in the oven at 400 F degrees for 20 minutes. To simplify this soup even further, you can use already cooked leftover chicken or rotisserie chicken. -
Can I Add Cream To This Tomato Soup?
This Tomato Chicken Soup Recipe is sufficiently thick and creamy. However, if you want more rish creaminess, you can add Ā¼ cup to Ā½ cup of half and half or heavy cream at the end. For a non-dairy creamy finish, add in coconut milk. -
Can I Make This Soup Gluten Free?
To make this soup gluten free, you will need to replace the flour with another thickened. The easiest way is to use 2-3 tablespoons of cornstarch mixed with Ā½ cup to Ā¾ cup of cold water until it dissolves. Then whisk that slurry into the hot soup right at the end and stir until it thickens.
Heather Tenuto says
Wow I am definitely making this. Will let you know how it goes. Thanks Carrie!
Carrie Tyler says
Hi Heather, Great! Can’t wait to hear about it. Send pics too š
Heather Tenuto says
Anything that my picky daughter will eat without hesitation gets the highest marks from me! This was easy to prepare with items I had on hand. I used kale instead of spinach because it was in the fridge. It was delicious.
Carrie Tyler says
Hi Heather, Thanks for the comment, so happy you and your daughter liked it!!!
Stacy Kisla says
Made this for Valentine’s dinner. The whole family enjoyed it AND the hubby said put this on the “make is again” list.
Yum!!
Carrie Tyler says
Thanks, Stacy! So happy to hear that!!
Jason says
Looks like a great soup. Thanks for the recipe.
Carrie Tyler says
Thanks, Jason! I hope you love it as much as I do š
Kristy Murray says
First of all, your photos always make me so hungry. Not only are they appetizing but they are beautiful as well. It’s such a great idea to add the chicken. The recipe feels like a grown-up version of tomato soup that I had when I was a child. I could almost taste it as I read through your post. I do love Fall for this very “soup” reason.