Tomato Soup, Meet Chicken Stew ♡
I could happily eat tomato soup any day of the year. But when I’m craving something a little heartier (with more protein!), this one-pot tomato basil chicken stew is such a winner.
It’s loaded up with tender chicken, potatoes, mushrooms, and carrots all simmered together in a rich, thick and creamy tomato-basil broth. We love serving it with a loaf of crusty bread for dipping, but it would also be delicious served over egg noodles, rice or your favorite grains. Whatever sounds good!
I actually first shared a version of this recipe over a decade ago, but reworked it recently to make it even heartier and more flavorful and I’m so pleased with the results. It’s one of those soul-warming stews that I’m certain we’ll be making in our kitchen for many more years to come. I think you’re going to love it!
Recipe Tips
Here are a few helpful tips to make your Tomato Basil Chicken Stew turn out perfectly every time:
- Sear the chicken for flavor. Browning the chicken first adds a rich, caramelized depth that seasons the whole stew.
- Simmer gently. Once you add the chicken back in, keep the heat low so everything cooks evenly without drying out the meat.
- Finish with fresh basil. Stirring in basil right before serving brightens up the entire dish.
- Serve with a garnish. Highly recommend a generous sprinkle of Parmesan for a pop of umami flavor!
Recipe Variations
This stew is super adaptable! Here are a few fun ways to switch it up:
- Make it dairy-free. Swap the cream for coconut milk or omit it entirely for a lighter broth.
- Add greens. Stir in baby spinach or kale at the end for extra color and nutrition.
- Boost the veggies. Bell peppers, zucchini, or green beans would all be delicious additions.
- Try a different protein. Use Italian sausage, ground turkey, or white beans for a vegetarian version.
- Make it spicy. Increase the red pepper flakes or stir in a spoonful of Calabrian chili paste for some heat.
FAQ
Yes — skip the searing step and stir in shredded rotisserie chicken during the last 10 minutes of simmering.
Yes! Sauté the aromatics first, then combine everything (except cream and basil) in the slow cooker and cook on low for 6–7 hours or high for 3–4. Stir in the cream and basil at the end.
Yes! Let the stew cool completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge and rewarm gently on the stove, adding a splash of broth or cream as needed.
More Chicken Soups To Try!
Love chicken soups as much as we do? Here are a few more favorites to try:
Tomato Basil Chicken Stew
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 1 mins
- Yield: 6 to 8 servings 1x
Description
This Tomato Basil Chicken Stew is a rich and comforting one-pot meal made with tender chicken, hearty potatoes, mushrooms, and a creamy tomato-basil broth.
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- fine sea salt and freshly ground black pepper
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 8 ounces baby bella (cremini) mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 pounds Yukon gold or red potatoes, diced into 1-inch cubes
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken stock
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chopped fresh basil, plus extra for garnish
- 1/2 cup heavy cream
- freshly-grated Parmesan, for serving (optional)
Instructions
- Sear the chicken. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then add to the pot in a single layer. Sear for 3–4 minutes per side until lightly golden. Transfer to a plate and set aside.
- Sauté the vegetables. Add the onion and carrots to the pot. Cook for 5 minutes, stirring occasionally, until softened. Add mushrooms and cook another 3 minutes until lightly browned. Stir in garlic and tomato paste and cook for 1 minute, stirring constantly.
- Build the broth. Add the potatoes, crushed tomatoes, 2 cups chicken stock, oregano, bay leaf, and red pepper flakes. Stir to combine, then return chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, until potatoes are tender and chicken is cooked through.
- Finish with cream and basil. Stir in the fresh basil and heavy cream, and discard the bay leaf. Taste and season with additional salt and pepper as needed.
- Serve. Ladle into bowls, top with extra basil and Parmesan if desired, and serve warm with crusty bread.
Notes
Recipe edit: This recipe was reworked in 2025 to make it a heartier stew by adding in potatoes, mushrooms, tomato paste, chicken stock, crushed tomatoes, and cream, while starting with raw chicken instead of pre-cooked. The original recipe, published in 2010, included beans, celery, spinach, and a lighter tomato broth.
Can you please post the original recipe? I was going to make it tomorrow. I always make this several times a year.