Quick to prepare and aromatic chicken tomato soup with mushroom is a great twist on classic creamy tomato soup. I served it with little stars pasta (the most important ingredient for my daughter!) and parsley. It‘s simple, very comforting, and kids love it!
Usually soup recipes are made with poached chicken breasts, but I think pan-frying the chicken adds more flavor to the meat itself and to the soup (brown bits at the bottom of the pot add loads of flavor). You can use chicken/turkey breast or skinless and boneless chicken thighs.
You can add vegetable or chicken broth, even water. The soup has already lots of flavor thanks to browning the chicken and mushrooms.
If you‘re making your broth from scratch, it‘s worth adding a few dried mushrooms to it to boost the mushroom flavor of this soup.
- Tomato passata:
What is tomato passata? Passata is an uncooked tomato purée that has been strained of seeds and skins. It’s also called strained tomatoes. It is not the same as tomato sauce (which is seasoned) or tomato paste (which is concentrated tomatoes). You can use tomato puree instead which is cooked and strained tomatoes.
When fresh tomatoes are in season you can make homemade tomato puree. How to make homemade tomato puree: I chop the tomatoes into quarters and cook them until they start to fall apart, then pass them through a sieve to get a smooth sauce and discard the skins and seeds.
- Mushrooms: I used cremini mushrooms but you can also use button mushrooms. Cremini mushrooms have a little bit more flavor than button mushrooms.
Chicken tomato soup with mushroom step by step:
STEP 1: Prepare all the ingredients: Cut the chicken into bite-sized pieces, slice the mushrooms, chop the onion, finely chop the garlic.
STEP 2: Heat the oil in a pot and brown the chicken pieces. Don’t stir the chicken at first, letting it brown. The chicken doesn’t have to be cooked through. Transfer it on a plate.
STEP 3: Brown the mushrooms.
STEP 4: Add the onions, cook for a couple of minutes, then add the garlic and cook briefly.
STEP 5: Add the tomato passata and broth. Bring to a boil and cook over medium-low heat for about 10 minutes
STEP 6: Add the chicken back to the pot. Cook for a minute, until the chicken is cooked through. Take the pot off the heat and add the cream. Season the soup with salt and pepper.
Serve with cooked pasta and enjoy!
Storage and freezing:
Storing: this soup reheats very well. Store it in the fridge for up to 4 days. Store it separately with the pasta (otherwise the pasta will become mushy and the soup very thick).
Freezing: you can freeze this soup without the cream, because the cream will split.
Other delicious soup recipes you may like:
- Curried cauliflower soup with coconut milk
- Easy cannellini bean soup with garlic and rosemary
- Stuffed cabbage roll soup (stove or pressure cooker)
- Tomato tortellini soup
- Pistou Soup – French vegetable soup (Soupe au Pistou)
- Pumpkin and ginger soup with orange
Chicken tomato soup with mushroom
RATE THE RECIPE
(click on the stars)
- 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
- ½ cup heavy cream 30-36%, 120 ml
- salt and pepper to taste
- 9 oz small stars pasta (250g) or orzo or another pasta of your choice
- fresh parsley leaves
- Prepare the ingredients: 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 a minute. Transfer on a plate, the chicken doesn‘t have to be cooked through.
- Add the mushrooms, cook without 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/passata 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, cook for a minute if the chicken is not cooked through.
- Take the pot off the heat and add the cream.
- Season the soup with salt and pepper. Serve with cooked pasta and chopped parsley.
- Calories = 1 serving (1/6 of the recipe), soup including the pasta. This is only an estimate!
- STORAGE: Soup and pasta should be stored in the fridge separately. On the second day, warm the soup, and add the pasta. If you wish to pasteurize the soup in jars, you can do it without the pasta and cream added (the cream can split).
- When fresh tomatoes are in season you can add homemade tomato puree (I cook the tomatoes until they start to falling apart, then pass them through a sieve to get a smooth sauce, discard the skins and seeds).
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!