Chicken Tomato Basil Soup Recipes

TOMATO BASIL SOUP

Steps:

• In a stockpot, add olive oil, garlic and onions and cook on medium heat for about 5 minutes.
• Stir in stock of choice, tomatoes and diced tomatoes.
• Brig to a boil.
• Cover pot and simmer for about 15 minutes.
• In small batches, add the soup to a blender and blend until smooth.
• Return the soup to pot and add basil pesto and shredded chicken.
• Simmer for an additional 5-10 minutes.
• Top with parmesan cheese if desired
• ENJOY!!

TOMATO-BASIL SOUP WITH CHICKEN

Steps:

• Heat 1/4 cup dressing in medium saucepan on medium heat. Add chicken; cook 8 to 10 min. or until done. Remove chicken from pan; set aside.
• Add remaining dressing to saucepan. Add carrots, onions, garlic and 1/4 cup basil; cook and stir 5 min. Stir in chicken broth and tomatoes. Bring to boil; cover. Simmer 10 to 15 min. or until vegetables are tender, stirring occasionally. Remove from heat.
• Add remaining basil. Use immersion blender to blend soup until smooth. Add chicken and cheese; stir. Bring to boil; simmer 5 min., stirring occasionally.

TOMATO BASIL CHICKEN

Steps:

• Heat 2 cups olive oil in a skillet over medium heat. Place the eggs and bread crumbs in 2 separate bowls. Dip chicken in the eggs then in the bread crumbs to coat. Place chicken in the skillet, and fry until golden brown and juices run clear. Drain on paper towels.
• In a bowl, mix the tomatoes, onion, and basil. Season with salt and pepper, and drizzle with balsamic vinegar and olive oil. Spoon over the fried chicken to serve.

CHICKEN TOMATO BASIL SOUP

Steps:

• Combine meat, mushrooms, onion, garlic, oil, salt, pepper and wine in a pan and sautee until meat is just about done and veggies are soft.
• While the meat+ are cooking add the remainder of the ingredients to a crock pot or regular pot.
• When meat is done, add it to the pot.
• Cook on low on the stove for 2 hours or high in the crock pot for 4 hours.
• An hour before the soup is done, cook pasta.
• When ready to eat, add pasta to soup and garnish with shredded mozz. cheese.
• ENJOY!

TOMATO BISQUE WITH CHICKEN

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until onion is soft, about 5 minutes. Sprinkle flour evenly over the onion mixture; add tomatoes, chicken broth, oregano, basil, and parsley.
• Bring the liquid to a boil and cook until the tomatoes are softened, 8 to 10 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree soup in batches until smooth and return to the pot.
• Stir chicken, heavy cream, sea salt, and pepper into the soup; simmer until the chicken is hot, about 5 minutes.

TOMATO BASIL SOUP

Steps:

• Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's lightly browned.
• Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.
• Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.
• Blend the soup (I like to use an immersion blender) until it's smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

TOMATO CHICKEN AND PASTA BAKE

Steps:

• Mix soup,water and pasta in shallow 2 qt (2L) baking dish. Stir in vegetables.
• Top with chicken. Sprinkle with cheese and pepper. Cover.
• Bake at 375°F (190°C) until chicken is cooked through and pasta is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.

TOMATO BASIL CHICKEN TORTELLINI SOUP RECIPE

Steps:

• Heat a dutch oven or large soup pot over medium heat, add olive oil, yellow onion, and a pinch of salt.
• Cook until onions are translucent, about 4 minutes. If onions begin to brown, add a splash of chicken broth to cool the pot.
• Add in tomato paste and garlic, cook for 1 minute.
• Slice the rind off the end of the parmesan cheese wedge, save the rest for serving.
• Add the tomatoes to the pot and mash with a potato masher or spoon.
• Add broth, sugar, chicken, and parmesan cheese rind to the pot, reduce to low and simmer for about 15 minutes.
• Add refrigerated tortellini, oregano and basil, and simmer until tortellini have puffed up and just cooked through, about 5 minutes.
• Turn off heat. Stir in heavy cream, taste for seasoning and add salt and pepper.
• Serve with freshly grated parmesan cheese, more fresh basil, and crusty bread.