Classic Homemade Chicken Tomato Soup
Homemade chicken soup is the ultimate comfort food and this recipe is perfect to make to fend off the winter blues and boost your immunity. Packed with nutrient-dense vegetables like carrots, celery, and onion and some fresh herbs, combined with the bright acidity of tomatoes, this chicken soup is sure to become a classic in your household.
Chicken soup is what I turn to when the cold weather strikes and I’m craving something nourishing and warm to soothe myself. This particular recipe is on heavy rotation in my household because it’s delicious and doesn’t take a lot of ingredients to pull off. What’s key to this recipe is the whole chicken, which we simmer and cook in water to form the rich broth that binds everything together.
While many chicken soup recipes call for the addition of noodles, it’s not necessary for this recipe. If you’re on the hunt for a soup that checks all of the boxes — healing, flavorful, and soul-warming — then this is the soup for you!
Ingredients for the chicken tomato soup
All you need are a few vegetables, some flavorful spices, and fresh herbs to make this delicious soup.
- Chicken: This recipe calls for one whole chicken (preferably in the smaller weight range), which we’ll cut into smaller pieces and cook in boiling water to form the soup base. No chicken broth needed!
- Note: If you’re not sure how to cut up a whole chicken, you can buy pre-cut pieces at the grocery store!
- Fresh vegetables: Carrots, celery, onion, and garlic are essential components of the soup, which will make it hearty and filling. The addition of kale provides an extra health boost that your body will be thankful for!
- Tomato paste: Its mild acidity will bring a bit of depth to the soup.
- Oregano and cumin: A perfect pairing to add a burst of warm, pungent flavor
- Fresh thyme: Infuses a subtle earthy flavor into the soup
How to make chicken tomato soup
- Cut up and boil the chicken. Add it to a large pot filled with 12 cups of water and bring to a boil, then simmer uncovered for 20 minutes. Skim off any foam that rises to the surface.
- Add onion and spices. Stir in the onion, salt, pepper, oregano, and cumin, and toss in the fresh thyme. Bring the soup back up to a boil, then reduce to medium heat and simmer for 10 minutes.
3. Add remaining vegetables. Stir in the carrots, celery, and garlic. Then add the tomato paste, making sure to mix it in to incorporate into the soup.
4. Simmer away. Reduce the heat to medium low and simmer uncovered for 45 minutes, stirring everything occasionally. Season with more salt and pepper if needed.
5. Finish and serve! Add the chopped kale leaves, adjust the seasonings if needed, and simmer for an additional 5 minutes. Serve and enjoy!
How to store and freeze the soup
If storing: The soup can be kept in airtight containers in the fridge for up to 3 days. You can easily reheat it on the stovetop or in the microwave!
If freezing: Let the soup completely cool first before transferring to a freezer-safe container (or multiple containers, if you make a huge batch like I tend to do!). To reheat, let the soup thaw in the fridge, then reheat on the stovetop or in the microwave. The soup can be kept frozen for up to 2 months.
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Classic Homemade Chicken Tomato Soup
- Total Time: 1 hour 50 minutes
- Yield: 6 1x
Description
Homemade chicken soup is the ultimate comfort food and this recipe is perfect to make to fend off the winter blues and boost your immunity. Packed with nutrient-dense vegetables like carrots, celery, and onion and some fresh herbs, combined with the bright acidity of tomatoes, this chicken soup is sure to become a classic in your household.
Ingredients
- 12 cups of water
- 3 Tablespoons olive oil
- 1 whole chicken, cut into pieces
- Half of 1 large yellow onion, chopped
- 2 Tablespoons salt
- 1 Tablespoon black pepper
- 1 Tablespoon oregano
- 1 Tablespoon cumin
- Sprig of fresh thyme
- 3 large carrots, sliced into 1/4-in half moons
- 6 celery ribs, sliced into 1/4-in half moons
- 5 garlic cloves, chopped
- 1 12-oz can of tomato paste
- 4 cups of kale leaves, roughly chopped
Instructions
- In a large pot over high heat, fill with 12 cups of water, drizzle olive oil, and add the cut-up chicken pieces. Bring to a boil, then simmer uncovered for 20 minutes, skimming off any foam that rises to the surface.
- Add the chopped onion and the spices: salt, pepper, oregano, and cumin. Drizzle with olive oil and toss in the sprig of thyme. Bring the soup back up to a boil, then reduce to medium heat and simmer for 10 minutes.
- Add the carrots, celery, and chopped garlic to the soup. Then stir in the tomato paste, making sure that it’s thoroughly incorporated.
- Reduce the heat to medium low and simmer uncovered for 45 minutes, stirring occasionally.
- Add the chopped kale leaves, adjust the seasonings if needed, and simmer for an additional 5 minutes.
- Serve immediately and enjoy! Store the remaining in containers if needed.
- Prep Time: 30
- Cook Time: 80
- Category: Soup
Wow this looks delicious! Perfect for winter ❄️
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Delicious and healthy, I love it
Thank you