Chicken Tomato Soup

Pam Upton


I started teaching my daughter and her friends how to cook when they were in middle school, during summer breaks. We'd have a end of the school year party and somehow her friends never seemed to go home the next day. Rule was, to stay they had to learn to cook and sew. (Their husbands thank me, now!) Thankfully, my daughter took after me, her grandmother and great grandmothers in loving to cook and especially making more from scratch than out of a box. This recipe was the first one that my daughter gave to me instead of the other way around!

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4 to 6


15 Min


1 Hr


chicken breasts, boneless and skinless, cubed
2 clove
garlic, minced
1 can(s)
tomatoes, canned italian-style and diced 16 oz
1 box
chicken broth, low salt 16 oz
1 can(s)
tomato paste, 3 oz
1 can(s)
cannellini beans (white kidney beans) 16 oz
shallot or small onion, diced
3 Tbsp
extra virgin olive oil
palm full of crushed basil
large handfuls of fresh spinach, stems removed
1 can(s)
sliced carrots 14 oz
1 can(s)
potatoes, sliced or diced 14 oz

Directions Step-By-Step

In large saucepan or stock pot on medium heat, put olive oil in bottom of pan let heat up, add onions and garlic. Let sweat for 2 minutes stirring, add basil.
Let cook for 3 more minutes stirring, add can of diced tomatoes and the tomato paste and stir well
Add chicken breast and chicken broth let cook for 20 minutes.
Add Cannellini Beans,carrots and potatoes. Let cook 20 minutes.
Add Spinach stir for 2 minutes to allow to wilt and is then ready to serve.
Optional: Add some Shredded Italian Mix Cheese and some Homemade Croutons to the top! Can also garnish with a couple of fresh spinach leaves to top of bowl.

A garlic batter dipped grilled cheese sandwich goes great with this soup!

About this Recipe