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Chicken Tomato Soup Crockpot Recipe

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cooking recipes 2016 "Creamy" Crockpot Chicken and Tomato Soup
cooking recipes 2016 "Creamy" Crockpot Chicken and Tomato Soup from woorldcooking.blogspot.com

Description:

This chicken tomato soup crockpot recipe is a delicious and hearty meal that is perfect for chilly evenings or rainy days. It is easy to make and requires minimal effort, as it cooks slowly in a crockpot for several hours. The soup is packed with flavor and nutrients, as it is made with fresh tomatoes, chicken, and a variety of herbs and spices. This recipe is perfect for busy families who want a healthy and convenient meal that can be prepared in advance and enjoyed throughout the week.

Prep Time:

The prep time for this chicken tomato soup crockpot recipe is about 15 minutes. You will need to chop the vegetables, season the chicken, and measure out the ingredients before adding them to the crockpot.

Cook Time:

The cook time for this recipe is about 6 hours on low heat. You can also cook it for 4 hours on high heat if you are short on time.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 4 cups of fresh tomatoes, chopped
  • 2 cups of chicken broth
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1 bay leaf

Equipment:

  • A crockpot
  • A cutting board
  • A sharp knife
  • A measuring cup
  • A measuring spoon
  • A wooden spoon

Method:

  1. Season the chicken breasts with salt, pepper, basil, oregano, and thyme.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the chicken breasts and cook for 2-3 minutes on each side, until browned.
  4. Transfer the chicken breasts to the crockpot.
  5. Add the chopped tomatoes, chicken broth, onion, garlic, red bell pepper, green bell pepper, and bay leaf to the crockpot.
  6. Stir the ingredients together to combine.
  7. Cover the crockpot and cook on low heat for 6 hours or high heat for 4 hours.
  8. Remove the bay leaf from the soup.
  9. Using a handheld immersion blender, blend the soup until smooth.
  10. Serve the soup hot, garnished with fresh herbs or croutons.

Notes:

This soup can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. To reheat the soup, simply transfer it to a pot and heat it on the stovetop until it is hot.

Nutrition Info:

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 250
  • Protein: 32g
  • Carbohydrates: 12g
  • Fat: 7g
  • Fiber: 3g

Recipes FAQ:

Can I use canned tomatoes instead of fresh?

Yes, you can substitute canned tomatoes for fresh. Use 2 cans of diced tomatoes (14.5 ounces each) in place of the fresh tomatoes.

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Use 6 boneless, skinless chicken thighs in place of the 4 chicken breasts.

Can I make this soup on the stovetop instead of in a crockpot?

Yes, you can make this soup on the stovetop. Follow the same instructions, but instead of cooking it in a crockpot, simmer the soup over low heat for 1-2 hours.

Recipe Tips:

  • For a creamier soup, add 1/2 cup of heavy cream or coconut milk to the soup before blending it.
  • If you don't have an immersion blender, you can transfer the soup to a blender and blend it in batches until smooth.
  • You can add other vegetables to the soup, such as carrots, celery, or zucchini.
  • If you like a spicier soup, add 1/2 teaspoon of red pepper flakes to the soup.
  • For a vegetarian version of this soup, omit the chicken and use vegetable broth instead of chicken broth.

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