Quick to prepare aromatic chicken tomato soup with mushroom. I served it with little stars pasta (the most important ingredient for my daughter!) and parsley. It‘s simple and very comforting!
Usually, I‘m making my tomato soup with a very flavorful chicken broth, but this time I haven‘t had it on hand, so I‘ve added pan-fried chicken breast and cremini mushrooms. The soup came out really tasty. Pan-fried chicken breast, sauteed mushrooms, onion, and garlic add a lot of flavor and umami to the soup. It‘s very simple but totally delicious!
If you‘re making your vegetable broth from scratch, it‘s worth adding a few dried mushrooms to boost the mushroom flavor a bit (but still, the tomato flavor is most pronounced here).
Here you’ll find my other soup recipes!
CHICKEN TOMATO SOUP WITH MUSHROOM – STEP BY STEP:
Chicken tomato soup with mushroom
- 2 tablespoons frying oil
- 2 chicken breasts about 14oz/400g
- 7 oz cremini mushrooms 200g
- 1 medium onion
- 2 cloves garlic
- 1 jar tomato puree tomato passata, 24 fl oz / 680g
- 4 cups broth vegetable or chicken broth, 1 litre/1qt
- ½ cup heavy cream 30-36%, 120 ml
- salt and pepper to taste
- 250 g / 8.8 oz small stars pasta or orzo or another pasta of your choice
- fresh parsley leaves
- Cut the chicken into small cubes, mushrooms into thick slices (about 0.5 cm / ¼ inch), dice the onion, chop the garlic very finely.
- In a large pot, heat a tablespoon of oil, add the cubed chicken pieces. Cook over high heat for about 2 minutes (no stirring) until browned, then season well with salt and pepper and cook, stirring, for about 2 minutes. Transfer on a plate, the chicken doesn‘t have to be cooked through.
- Add the mushrooms to the pan, cook (no stirring) for about 2 minutes, until lightly browned, reduce the heat to medium-low, add the onions and cook, stirring, for about 4 minutes. Add the garlic and cook for about a minute.
- Add the tomato puree and broth, bring to a boil. Cook over low heat for about 10 minutes.
- Cook the pasta in a separate pot.
- Add the chicken back to the pot, take the pot off the heat.
- Pour the cream into a cup. Add to the soup gradually to the cup, about 6 tablespoons, stirring after each added tablespoon. Add the tempered cream to the soup.
- Season the soup with salt and pepper. Serve with cooked pasta and chopped parsley.
- Calories count = 1 serving (1/6 of the recipe), soup and pasta.
- STORAGE: Soup and pasta should be stored in the fridge separately. On the second day, warm the soup, but don‘t bring it to the boil (cream can separate) and add the pasta. If you wish to pasteurize the soup in jars, you can do it without the pasta and cream added.
- When fresh tomatoes are in season you can add home-made tomato puree (I cook the tomatoes until they start to falling apart, then pass them through a sieve to get a smooth sauce).
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!