Tomato Basil Chicken Soup

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This mouthwatering Tomato Basil Chicken Soup is healthy, robust and so quick to make. Perfect for a cozy lunch or dinner any day.

Another cold weekend had me craving another warm and cozy soup recipe to make. My aunt actually sent me a recipe last week she had made from Our State magazine in NC that she said was really great!

So I decided yesterday was the perfect day to whip it up with a little twist. I added some shredded chicken for the protein I try to get in each meal. You could certainly leave it out if you’d like and have a great Tomato Basil Soup alone as well.

I never would have thought to include basil pesto as a soup ingredient but it adds such an amazing flavor. So easily too.

This is a very quick soup to make. I happened to have already had some shredded chicken in the freezer from my batch crock pot cooking. But if you don’t, no worries. Just saute a couple of boneless chicken breasts real quick and then pulse it in a food processor to shred it quickly.

The rest takes just about 20 minutes until yumminess is ready for you. Top with a little sprinkle of parmesan cheese. a great healthy lunch. My hubs even added rice to his and made it even heartier.

INGREDIENTS

2 Tablespoons coconut oil or olive oil

2 cups of cooked chicken breast, shredded

1 cup sweet onion, chopped

2 cloves garlic, minced

2 cups chicken or vegetable stock

1 28 oz can of whole plum tomatoes

1 12 oz can of diced tomatoes

1/4 cup basil pesto

Parmesan cheese, grated (optional)

DIRECTIONS

In a large pot, add olive oil, garlic and onions and cook on medium heat for about 5 minutes.

Stir in stock of choice, tomatoes and tomato paste.

Brig to a boil.

Cover pot and simmer for about 15 minutes.

In small batches, add the soup to a blender and blend until smooth. (you could also use a food processor or or immersion blender too)

Return the soup to pot and add basil pesto and shredded chicken.

Simmer for an additional 5-10 minutes.

Top with parmesan cheese if desired

ENJOY!!

5.0 from 5 reviews

Tomato Basil Soup

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Author: Sherri

Ingredients

2 Tablespoons coconut oil or olive oil
2 cups of cooked chicken breast, shredded
1 cup sweet onion, chopped
2 cloves garlic, minced
2 cups chicken or vegetable stock
1 28 oz can of whole plum tomatoes
1 12 oz can of diced tomatoes
¼ cup basil pesto
Parmesan cheese, grated (optional)

Directions

In a stockpot, add olive oil, garlic and onions and cook on medium heat for about 5 minutes.
Stir in stock of choice, tomatoes and tomato paste.
Brig to a boil.
Cover pot and simmer for about 15 minutes.
In small batches, add the soup to a blender and blend until smooth.
Return the soup to pot and add basil pesto and shredded chicken.
Simmer for an additional 5-10 minutes.
Top with parmesan cheese if desired
ENJOY!!

Adapted form Our State Magazine

Tomato Basil Chicken Soup

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