Tomato-Infused One-Pot Chicken and Sun-Dried Tomato Soup
Tender chicken simmers with sun-dried tomatoes in a rich, tangy tomato broth, all in one pot.
Dietary
Keto, Wheat free, Nut free, Halal
Allergens
Dairy
This hearty soup layers tender shredded chicken, sweet-tart sun-dried tomatoes, and aromatic vegetables into a rich tomato broth finished with a touch of cream. It comes together in a single pot with minimal cleanup, making it suited for weeknight dinners or a comforting lunch. The sun-dried tomatoes add concentrated depth that balances the broth's acidity.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, for garnish
- 1/2 cup grated parmesan cheese, for garnish
Method
-
Heat the olive oil in a 6-quart stock pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.
-
Add the garlic and cook until fragrant, about 1 minute.
-
Stir in the sun-dried tomatoes, then add the chicken breasts, crushed tomatoes, chicken broth, basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
-
Bring the soup to a boil, then reduce heat to low, cover, and simmer until the chicken is cooked through and tender, about 25 minutes.
-
Remove the chicken breasts to a cutting board and shred into bite-sized pieces using two forks.
-
Return the shredded chicken to the pot and stir in the heavy cream. Simmer uncovered until heated through, about 5 minutes.
-
Taste and adjust seasoning with additional salt and pepper as needed.
-
Ladle the soup into bowls and garnish with fresh basil and grated parmesan cheese before serving.
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Tomato-Infused One-Pot Chicken and Sun-Dried Tomato Soup
This hearty soup layers tender shredded chicken, sweet-tart sun-dried tomatoes, and aromatic vegetables into a rich tomato broth finished with a touch of cream. It comes together in a single pot with minimal cleanup, making it suited for weeknight dinners or a comforting lunch. The sun-dried tomatoes add concentrated depth that balances the broth's acidity.
55 min 6 servings 320 cal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, for garnish
- 1/2 cup grated parmesan cheese, for garnish
Method
- 1
Heat the olive oil in a 6-quart stock pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.
- 2
Add the garlic and cook until fragrant, about 1 minute.
- 3
Stir in the sun-dried tomatoes, then add the chicken breasts, crushed tomatoes, chicken broth, basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
- 4
Bring the soup to a boil, then reduce heat to low, cover, and simmer until the chicken is cooked through and tender, about 25 minutes.
- 5
Remove the chicken breasts to a cutting board and shred into bite-sized pieces using two forks.
- 6
Return the shredded chicken to the pot and stir in the heavy cream. Simmer uncovered until heated through, about 5 minutes.
- 7
Taste and adjust seasoning with additional salt and pepper as needed.
- 8
Ladle the soup into bowls and garnish with fresh basil and grated parmesan cheese before serving.
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