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Creamy Tomato Soup with chicken and spinach in a pot on counter with wooden spatula next to it.
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Creamy Tomato Soup with Chicken

This Creamy Tomato Soup with Chicken is creamy and chunky and has a ton of deep flavor.  AND it is healthy!  It uses all white meat ground chicken that you cook until it is incredibly browned for some serious flavor.  Then tomato paste adds the flavor back drop for the soup and a flour roux plus broth creates the amazing creaminess!  Finally Spinach is your veggie boost.  So delicious and so EASY!
Course Main Course
Cuisine American
Keyword chicken, soup, tomato Soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 people
Calories 176kcal
Author Carrie Tyler

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
  • ½ cup All Purpose White Flour
  • 5 cups Low Sodium Chicken Broth
  • ¼ teaspoon Dried Oregano, crushed
  • 1 cup baby spinach leaves
  • 1 teaspoon Salt
  • Fresh Ground Pepper to taste
  • ¼ 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 ½ teaspoon of salt and ½ 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 ¼ cup to ½ 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 ½ cup to ¾ cup of cold water until it dissolves. Then whisk that slurry into the hot soup right at the end and stir until it thickens.
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