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Crock Pot Tomato Basil and Chicken Soup

Crock Pot Tomato Basil and Chicken Soup
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I love a great throw-it-together Crock Pot recipe, don’t you? It seems I am finding myself in need of them more and more as the years go by. Why is that, I wonder. I suppose it has to do with the household of teenagers I’m living in, and the car I find myself driving in all afternoon during the time I used to stay home and make dinner.

Just a guess.

A simple guess. Thank goodness for the trusty Crock Pot, yes?

This Tomato Basil and Chicken soup smooth, creamy and bursting with flavor. The chicken adds a bit of hearty goodness to the dish. My family loved it and gave it seven thumbs up.

That’s a lot of thumbs. 🙂

Turkey and Swiss Sandwiches

You could serve this yummy Tomato Basil Soup with these awesome Turkey and Swiss Grilled Cheese Sandwiches. Just a suggestion, and a great one at that.

Now, let’s make some soup!

Crock Pot Tomato Basil and Chicken Soup from Jamie Cooks It Up!

Tomato Basil and Chicken Soup (Crock Pot)
PRINT RECIPE

***NOTE: This recipe would be fabulous served with Turkey and Swiss Grilled Cheese Sandwiches.***

Time: 15 minutes prep + 4-7 hours crock pot cooking
Yield: 6 servings
Recipe from Jamie Cooks It Up!

4 (14 ounce) cans Italian Stewed Tomatoes
2 C chicken broth (or 2 cups water + 2 tsp chicken bullion)
1 1/2 Tb basil
1/2 tsp thyme
1 tsp oregano
1 tsp granulated garlic (or garlic powder)
1/2 tsp salt
1/4 tsp pepper
2 1/4 tsp sugar
1/4 tsp onion powder
1/8 tsp red pepper flakes
2 chicken thighs (frozen is fine)
1 chicken breast (frozen is fine)
3 Tb cornstarch
4 Tb whipping cream
1 Tb butter
1 tsp balsamic vinegar

TOPPINGS:
crutons
parmesan or cheddar cheese

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1. Grab 4 cans Italian Stewed Tomatoes.

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If you have an immersion blender like the one pictured above,  just pour the tomatoes (undrained) into a 3-4 quart crock pot and blend them until smooth. If you don’t have an immersion blender you can blend the tomatoes up in a regular blender. No worries. 🙂

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2. To the tomatoes add 2 cups chicken broth.

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3. Add 1 1/2 Tb basil, 1/2 tsp thyme, 1 tsp oregano, 1 tsp granulated garlic (or garlic powder), 1/2 tsp salt, 1/4 tsp pepper, 2 1/4 tsp sugar, 1/4 tsp onion powder
and 1/8 tsp red pepper flakes. Stir it well to incorporate these fabulous flavors.

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4. Add 2 chicken thighs and 1 chicken breast. I used frozen. Love that, yes I do.
5. Cover the crock pot and cook on high for 4 hours or on low for 7 hours.

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6. When the chicken has cooked through, place it on a plate…

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and shred it up with two forks. Place it back in the crock pot.

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7. In a small bowl combine 3 tablespoons corn starch…

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with 4 tablespoons whipping cream. Stir it well, making sure there are no heavy clumps remaining. Pour the mixture into the crock pot.

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Give it a nice stir, making sure the cornstarch/cream mixture is evenly distributed.
8. Add 1 tablespoon butter and 1 teaspoon balsamic vinegar. Stir it well, then cover and allow it to cook on high for an additional 20 minutes, or until the soup has thickened slightly.
9. Give it a taste and add more salt and pepper to your liking.

Serve with Parmesan cheese and Crutons.

Enjoy!

Crock Pot Tomato Basil and Chicken Soup from Jamie Cooks It Up!!



Post a comment!

3 Comments

  1. 1
    Pam Hensley
    April 7, 2014 at 10:48 am

    Hi! Just wondering if you could substitute 1/2 and 1/2 for the whipping cream since I always have 1/2 and 1/2 and never have whipping cream? Thanks!!

  2. 2
    Sandra
    April 13, 2014 at 5:06 pm

    Hi-
    I made this today and it is delicious! To answer the question above – yes,you can use half n half as I did and it was fine. I made a few changes – added 1/4 tsp baking soda for the acidity,I used 1-1/2 T sugar,I also used a total of 1/4 tsp red pepper flakes and to make up for not using heavy cream I added an extra T of butter and 2 extra T of half n half. Thanks so much another great soup recipe!

  3. 3
    Ellen Lemaster
    April 9, 2016 at 8:25 am

    I made this for supper yesterday, and my husband, who is a picky eater, said, “You could make this again!” I was short on time, so I cooked the chicken and tomato mixture for about 18 minutes in my pressure cooker (after it came up to pressure) removed the chicken and shredded it, then added the butter, cornstarch and cream mixture. Cooked it until thickened over medium heat. I also added some cooked penne pasta at the end. Delicious! It was well worth trying again, and I will remember to add the oregano next time. Oops!

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