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Sun Dried Tomato Soup with Chicken

An easy one-pot soup recipe with the most delicious Italian-style creamy sun-dried tomato broth that will have you licking your bowl!

Sun Dried Tomato Soup with Chicken


  • 1 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 1 teaspoon garlic (minced)
  • 2 pounds boneless skinless chicken thighs (cut into 1" pieces)
  • 5 cups chicken broth
  • 14½ ounces canned diced tomatoes with garlic and onion
  • 1 recipe or 10 oz can cream of mushroom soup
  • 3 tablespoons tomato paste
  • ½ cup sundried tomatoes (chopped)
  • 3 tablespoons Italian seasoning
  • 1 bay leaf
  • 1 teaspoon sugar or sugar substitute
  • 8 ounces cream cheese (very soft)
  • ½ cup parmesan cheese
  • salt and pepper to taste


  1. Preheat olive oil in a soup pot over medium high heat. Saute onion until tender, about 8 minutes. Add garlic and saute for 1 minute.
  2. Add chicken, broth, diced tomatoes, cream of mushroom soup, tomato paste, sundried tomatoes, Italian seasoning, and sugar. Stir to combine. Bring to a simmer, turn heat to low, cover, and simmer for 20 minutes.
  3. Remove bay leaf. Add very soft cream cheese. Stir until melted. Salt and pepper to taste. Top with parmesan cheese. Enjoy!


  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out! 
  • VARIATIONS: Use chicken breast or thighs. Use regular, light, or nonfat cream cheese. 
  • SERVING SUGGESTIONS: Adjust salt and pepper as needed. Adjust tartness with 1 tsp of sugar (or a sugar substitute) at a time. Garnish with fresh basil and additional cheese. Serve with crusty bread and a fresh green salad with Italian salad dressing or a caesar salad.

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