Tomato Chicken Soup Recipe

Delight in the flavors of the Mediterranean with this recipe for chicken soup using tomatoes, olive oil, garlic, and rosemary.

From "101 One-Dish Dinners"
July 2018

  • tomato chicken soup
    Why settle for soup in a can when you can make your own flavorful chicken soup with ingredients you probably have on hand, such as chicken broth and cooked chicken.
    Photo by Johnny Autry
  • one dish dinner cover
    “101 One Dish Dinners,” by Andrea Chesman helps readers spend less time cooking dinner and more time enjoying it with 101 filling recipes that use just one dish.
    Cover courtesy of Storey Publishing
  • tomato chicken soup
  • one dish dinner cover

Total Hands-On Time: 1 hr

Preparation Time: 10 min

Cook Time: 50 min

Yield: 4 servings

101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan, by Andrea Chesman is filled with 101 quick fixes for a homemade dinner without the fuss. These recipes use spices and flavors from around the world to give comfort foods a new twist. The following excerpt is from Chapter 1, "Soups and Stews.

The characteristic flavors of the sunny Mediterranean — tomato, olive oil, garlic, and rosemary — will cure whatever ails you. This recipe assumes that you have chicken broth and cooked chicken on hand, ready to be transformed into a delicious main-course soup.


  • 2 tablespoons extra-virgin olive oil
  • 2 cups white mushrooms, sliced
  • 1 onion, thinly sliced
  • 1 green bell pepper, diced
  • 3 large garlic cloves, minced
  • 1 can (28 ounces) plum tomatoes with juice, chopped
  • 4-5 cups chicken broth
  • 1 tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1 teaspoon chopped fresh or dried rosemary
  • 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
  • 1-1/2–2 cups cooked chicken, diced
  • Salt and freshly ground black pepper


  1. Heat the oil in a large soup pot over medium-high heat. Sauté the mushrooms, onion, and green pepper in the oil for about 5 minutes, until the mushrooms begin to give up their juice. Add the garlic and sauté for another minute.
  2. Add the tomatoes, broth, basil, rosemary, and thyme. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 to 45 minutes, until the flavors have blended.
  3. Add the chicken and heat through. Season to taste with salt and pepper. Serve hot.

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Excerpted from 101 One-Dish Dinners © by Andrea Chesman. Used with permission from Storey Publishing.