Chicken Tomato Soup Recipes

SPICY CHICKEN TOMATO SOUP

Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don't feel like cooking. -Margaret Bailey, Coffeeville, Mississippi

Provided by Taste of Home

Categories Dinner Lunch

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

Spicy Chicken Tomato Soup image

Steps:

In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 800mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3 cups cubed cooked chicken
2 cups frozen corn
1 can (10-3/4 ounces) tomato puree
1 can (10 ounces) diced tomatoes and green chiles
1 large onion, finely chopped
2 garlic cloves, minced
1 bay leaf
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/2 to 1 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

CHICKEN VEGETABLE SOUP WITH TOMATOES

Every grandmother knows that nothing cures a cold better than homemade soup. I find this recipe fits nicely to accommodate my great-grandson and me. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 11

Chicken Vegetable Soup with Tomatoes image

Steps:

In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, chicken, marjoram, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 786mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein.

Ingredients

1 medium onion, chopped
1 celery rib, chopped
2 teaspoons canola oil
1 garlic clove, minced
1-1/2 cups chicken broth
1 cup chopped tomatoes
1 cup cubed cooked chicken
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf

CHICKEN TOMATO SOUP

While creating this crowd-pleasing soup, I was trying to keep in mind a variety of textures, colors and flavors. Its sweet tomato base brims with chicken, broccoli, corn and a couple kinds of beans. It's especially tasty if you garnish it with shredded cheddar and crumbled bacon. -Connie Johnson, Springfield, Missouri

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 14

Chicken Tomato Soup image

Steps:

In a Dutch oven, combine the water, broccoli, onion and garlic. Bring to a boil; boil for 8-10 minutes, stirring frequently., Meanwhile, in a nonstick skillet, cook chicken until no longer pink, about 6 minutes. Sprinkle with seasoned salt and pepper. Add to broccoli mixture. stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes, stirring occasionally. Garnish with bacon and cheese if desired.

Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 741mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 5g fiber), Protein 11g protein.

Ingredients

1-1/2 cups water
3 cups frozen chopped broccoli
3/4 cup chopped onion
1 garlic clove, minced
3/4 pound boneless skinless chicken breast, cut into 1-inch chunks
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 can (46 ounces) tomato juice
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 tablespoon ketchup
1 teaspoon brown sugar
Crumbled bacon and shredded cheddar cheese, optional

TOMATO CHICKEN RICE SOUP

"This hearty soup is loaded with vegetables, chicken, rice and herbs. When friends come for lunch, I warm up some garlic toast and make a meal of it," notes Gwen Shawley of El Mirage, Arizona. "It's a great way to cut back on calories and fat."

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 7 servings.

Number Of Ingredients 16

Tomato Chicken Rice Soup image

Steps:

In a small nonstick skillet, brown flour over medium-high heat; set aside. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.

Nutrition Facts : Calories 197 calories, Fat 3g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

Ingredients

1/4 cup all-purpose flour
1 large onion, chopped
1 large green pepper, chopped
2 celery ribs, chopped
3 green onions, chopped
2 teaspoons canola oil
3 garlic cloves, minced
2 cups water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups cooked brown rice
2 cups cubed cooked chicken breast
1 can (14-1/2 ounces) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
3/4 teaspoon salt

ITALIAN CHICKEN SOUP WITH PASTA AND TOMATOES

We like to think of this recipe as an Italian grandma's take on classic chicken noodle soup.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 4h45m

Number Of Ingredients 14

Italian Chicken Soup with Pasta and Tomatoes image

Steps:

Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.

Ingredients

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
4 large sprigs parsley
2 large sprigs thyme
1 bay leaf
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
1 small onion, diced (1 cup)
2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
1 cup chopped fennel
One 14.5-ounce can whole peeled tomatoes
8 ounces cooked ditalini
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
Red-pepper flakes and grated Parmesan, for serving

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TOMATO CHICKEN VEGETABLE SOUP - THE PIONEER WOMAN

Jan 8, 2016 1 lb. Tomatoes 4 c. Chicken Broth 2 c. Carrots, Thinly Sliced 2 c. Celery, Thinly Sliced 2 c. Corn Kernels 3 c. Cooked, Shredded Chicken Meat …
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Estimated Reading Time 4 mins
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Add broth and turn the heat to high. Bring the broth to a simmer and then turn the heat to medium.

Chicken Tomato Soup Recipes

SPICY CHICKEN TOMATO SOUP

Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don't feel like cooking. -Margaret Bailey, Coffeeville, Mississippi

CHICKEN VEGETABLE SOUP WITH TOMATOES

Every grandmother knows that nothing cures a cold better than homemade soup. I find this recipe fits nicely to accommodate my great-grandson and me. -Ruby Williams, Bogalusa, Louisiana

CHICKEN TOMATO SOUP

TOMATO CHICKEN RICE SOUP

"This hearty soup is loaded with vegetables, chicken, rice and herbs. When friends come for lunch, I warm up some garlic toast and make a meal of it," notes Gwen Shawley of El Mirage, Arizona. "It's a great way to cut back on calories and fat."

ITALIAN CHICKEN SOUP WITH PASTA AND TOMATOES

We like to think of this recipe as an Italian grandma's take on classic chicken noodle soup.

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