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!
Do you add the juice of the beans or drain?
Hi Jamie! We drain them. We hope you enjoy! :)
Any recommendation for a non-bean substitute for the cannelini? My husband does not like any type of bean and I want to make sure there’s enough ingredients to give it the right consistency. Thanks!
Hi Bethany! Hmmm, that’s tricky. Your best bet might be to just make a slurry with some flour or cornstarch, to thicken things up a bit, but leaving out the beans shouldn’t have a huge impact on the consistency. We hope you both enjoy! :)
Love, Love, Love Snoopy
Have not made taco soup yet
It’s on the menu for tomorrow
Suppertime.
Thanks
Rosemary
If I cook this in the crockpot for 6-8 hours, do I use raw chicken breasts and then shred at end (instead of starting with shredded cooked chicken)?
Yes, we think that should work fine — we hope you enjoy this! :)
Does this soup freeze well?
Yes, it sure does, we hope you enjoy! :)
This recipe was so great! Made it today in the crockpot. I used fire roasted tomatoes, added a little chicken broth and balsamic vinegar and served over a little bit of cous cous, turned out wonderful! Thank you ?
We’re happy you liked this Megan! And thanks for sharing, that sounds wonderful! :)
This was fantastic !! I delgazed pot with a nice Pinot Grigo (1/4 cup) then added all ingrediants. Added the beans at the end after rinsing them. I didn’t shred the chicken, I cubed it. The next time I’m going to boil up some orzo and add at the end.
Excellent soup. Thank you
Thanks Ginger, we’re so glad you enjoyed it (and deglazing with a nice Pinot Grigio is always a good idea). : )
I made this recipe a few months ago and my husband and I loved it. In fact, so much so, that I sent the recipe to my cardiologist who, understandably, advocates heart healthy dining. I think this is quite healthy. Thx for the recipe.
We’re so happy to hear your husband enjoyed this Marcia, thanks for sharing! :)
Looks and smells good! Trying it with stew beef tonight since I had chicken last night!!
Awesome Amanda, we hope you love it! :)
My first gluten free recipe! Having one guest with gluten allergies, sent me on a frantic run for recipes that would be enjoyed by all my guests. I made 2 batches in the crockpot. I added more chicken about 2 lbs per batch and used raw chicken. Ialso did not add the spinach until the last hour and and added quite a bit extra. I cut up the chicken at that time. It came out fantastic! Served with gluten free corn muffins and a salad. Got rave reviews and will be making this over and over again! Thank you.
Awesome Sandy! We’re happy to hear you enjoyed this so much, thank you for sharing! :)