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!
Although i not good cook but i can feel it, This will be on dinner table :)
Making tanks tonight! Can’t wait to try it! ? Just made your steak, mushroom and kale recipe last nfjr and it was so good!!!!
Can you freeze this soup?
Sure thing! :)
I have this lovely soup on the stove right now. What I wish:
That you posted prep time including chopping
That you stated whether the cloves of garlic should have been chopped/minced (I used them whole)
That you stated whether the beans should have been drained/rinsed/added straight from the can
I look forward to enjoying this soup!
Hi Tammy! We appreciate your feedback and we apologize for not being clear enough with the recipe. We have since edited it (minced garlic and yes, you do rinse and drain the beans). We hope you enjoyed the soup!
fabulous! out of this world!!
We’re glad you enjoyed it, Sandra!
How would this be without the beans?
We think it would still be tasty — we hope you enjoy! :)
If cooking in crockpot but I cook the chicken first? Or do I but raw chicken in?
If cooking in a crockpot, yes, the chicken will go in raw (just make sure it’s not going in there frozen). :) We hope you enjoy!
love the soup but preparation of a good soup takes more than 5 min~ cooking onions etc through step 2 with blending garlic is at least 10 min. another 10 for adding can ingredients and basil/spinach. my cooked chicken comes from a whole roasted chicken and we all know that picking the meat off a carcass and shredding to soup bite portions takes at least another 10min.. but a 30 min prep time for something so tasty is well worth the time. i tend to cook soups longer on lower temperature to meld the flavors and taste test til it is just right. i do love that half the ingredients are off the shelf and the rest are fresh and flavorful.
thank you.
Thanks for your feedback Barbara — we’re happy you enjoyed this! :)
I just made this to deliver to a friend who is very ill – as part of a meal train. I think it’s a bit lacking in flavor, so I simmered it for a very long time to meld the flavors together more – for about 45 minutes to an hour (I also doubled the recipe so the family can have left overs)
Also, in regards to the prep time, I guess you could get away with chopping all the vegetables within the 5-minute time frame, but if you do not have shredded chicken on hand, the 5-minutes is very inaccurate.
What type of chicken do you use – your own shredded chicken (which I used – I make it a lot by poaching) or do you use store bought?
Thanks!
We appreciate your feedback Andrea, and we hope your friend enjoys this and feels better soon! Yes, the prep time is with everything cut/shredded. We just use a rotisserie chicken, sometimes we’ll poach and shred a chicken breast, or we’ll shred the chicken from this recipe:
This is one of those recipes that leapt off the screen and shouted “Make me!” After I try the soup, my husband put in a request to prepare it as a pasta sauce, so I’ll give it a shot. Thank you for the gorgeous recipe, and if the pasta sauce works out, I’ll let you know.
Awesome Donna — we hope you and your husband enjoy! :)