Tomato Soup, Meet Chicken Stew ♡
I could happily eat tomato soup any day of the year. But when I’m craving something a little heartier (with more protein!), this one-pot tomato basil chicken stew is such a winner.
It’s loaded up with tender chicken, potatoes, mushrooms, and carrots all simmered together in a rich, thick and creamy tomato-basil broth. We love serving it with a loaf of crusty bread for dipping, but it would also be delicious served over egg noodles, rice or your favorite grains. Whatever sounds good!
I actually first shared a version of this recipe over a decade ago, but reworked it recently to make it even heartier and more flavorful and I’m so pleased with the results. It’s one of those soul-warming stews that I’m certain we’ll be making in our kitchen for many more years to come. I think you’re going to love it!
Recipe Tips
Here are a few helpful tips to make your Tomato Basil Chicken Stew turn out perfectly every time:
- Sear the chicken for flavor. Browning the chicken first adds a rich, caramelized depth that seasons the whole stew.
- Simmer gently. Once you add the chicken back in, keep the heat low so everything cooks evenly without drying out the meat.
- Finish with fresh basil. Stirring in basil right before serving brightens up the entire dish.
- Serve with a garnish. Highly recommend a generous sprinkle of Parmesan for a pop of umami flavor!
Recipe Variations
This stew is super adaptable! Here are a few fun ways to switch it up:
- Make it dairy-free. Swap the cream for coconut milk or omit it entirely for a lighter broth.
- Add greens. Stir in baby spinach or kale at the end for extra color and nutrition.
- Boost the veggies. Bell peppers, zucchini, or green beans would all be delicious additions.
- Try a different protein. Use Italian sausage, ground turkey, or white beans for a vegetarian version.
- Make it spicy. Increase the red pepper flakes or stir in a spoonful of Calabrian chili paste for some heat.
FAQ
Yes — skip the searing step and stir in shredded rotisserie chicken during the last 10 minutes of simmering.
Yes! Sauté the aromatics first, then combine everything (except cream and basil) in the slow cooker and cook on low for 6–7 hours or high for 3–4. Stir in the cream and basil at the end.
Yes! Let the stew cool completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge and rewarm gently on the stove, adding a splash of broth or cream as needed.
More Chicken Soups To Try!
Love chicken soups as much as we do? Here are a few more favorites to try:
Tomato Basil Chicken Stew
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- fine sea salt and freshly ground black pepper
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 8 ounces baby bella (cremini) mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 pounds Yukon gold or red potatoes, diced into 1-inch cubes
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken stock
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chopped fresh basil, plus extra for garnish
- 1/2 cup heavy cream
- freshly-grated Parmesan, for serving (optional)
Instructions
- Sear the chicken. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then add to the pot in a single layer. Sear for 3–4 minutes per side until lightly golden. Transfer to a plate and set aside.
- Sauté the vegetables. Add the onion and carrots to the pot. Cook for 5 minutes, stirring occasionally, until softened. Add mushrooms and cook another 3 minutes until lightly browned. Stir in garlic and tomato paste and cook for 1 minute, stirring constantly.
- Build the broth. Add the potatoes, crushed tomatoes, 2 cups chicken stock, oregano, bay leaf, and red pepper flakes. Stir to combine, then return chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, until potatoes are tender and chicken is cooked through.
- Finish with cream and basil. Stir in the fresh basil and heavy cream, and discard the bay leaf. Taste and season with additional salt and pepper as needed.
- Serve. Ladle into bowls, top with extra basil and Parmesan if desired, and serve warm with crusty bread.
Notes
Did you make this?Let me know how it turned out in the comments below!
I had this assembled and on the stove in 20 mins! I used San Marzano tomatos and threw in a fresh parmesan rind I’d been saving for just this purpose. Smells delish! Thanks for a yummy, fast stew!!
It’s getting pretty chilly here in Ohio. This is a perfect stew for a Sunday dinner. Thank you so much for sharing. So tasty and healthy.
I just found your blog and this looks amazing!! I love fall and love the slow cooker too. About how many calories per serving are in this soup? Thanks!!
I just made this and it is so delicious and flavorful!
I made this last night, and it was amazing! The only thing I added was 1 cup of raw whole green beans that I cut in half and added to the last ten minutes of cooking! The green beans added some delicious crunch to an already AWESOME recipe! Thank you for sharing!!! :)
Made this for lunch today and even the kids loved it! Great healthy, filling meal. Thanks for the recipe!
I made this last night, and boy oh boy, what great flavor! :) I may do it with kale instead of spinach next time. The most time consuming part was hand chopping the veggies, but it was worth it. Yum yum yum!
:-)
Wow this soup/stew looks amazing and so healthy! My daughter and I were also into musical theatre ( and now my granddaughters are and actually know all the songs from You’re a Good Man Charlie Brown!!) :)
Just made this was so tasty! Will be making it again! Clean plates all round
Love to try this recipe for the crockpot; make it ahead on the cold nights. I notice it called for cook chicken to pull apart. If I put the chicken in the crockpot not being cook. Can I take it out to pull apart on the last hr or do I have to cook the chicken before it goes in the crockpot?
ThANKS