Herb-Infused Chicken & Tomato Soup
A nourishing chicken soup simmered with tomatoes, fresh herbs, and tender chicken, perfect for chilly days with a bright, comforting flavor. This italian-inspired chicken ready in about 75 minutes pairs chicken thighs, chicken stock, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, skin-on, bone-in chicken thighs
- 4 cups chicken stock
- 14 oz canned diced tomatoes
- 2 medium, sliced 1/4-inch thick carrots
- 2 stalks, sliced 1/4-inch thick celery
- 1 large, diced onion
- 2 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 2 bay leaves
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Pat chicken thighs dry and sear for 4-5 minutes per side until golden brown and crispy, then remove and set aside.
- Step 2: Add diced onion to the pot and sauté for 3 minutes until softened. Add sliced carrots and celery, then cook for 5 minutes until vegetables begin to soften.
- Step 3: Stir in 2 tbsp chopped fresh thyme, 1 tbsp chopped rosemary, and 2 bay leaves; cook for 1 minute until fragrant.
- Step 4: Add 14 oz diced tomatoes (with juices) and 4 cups chicken stock to the pot, then return seared chicken thighs to the pot.
- Step 5: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken is tender and easily pulls from the bone.
- Step 6: Remove chicken from pot, shred meat from bones (discard skin and bones), and return meat to the pot. Discard bay leaves.
- Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, then simmer uncovered for 10 minutes to blend flavors. Serve hot with crusty bread.
Frequently asked questions
How long does Herb-Infused Chicken & Tomato Soup take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Chicken & Tomato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Herb-Infused Chicken & Tomato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Chicken & Tomato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Chicken & Tomato Soup?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
