What's the best way to store chicken tomato soup?

Let the soup cool, then refrigerate in an airtight container for up to 4 days.

Yes-freeze in freezer-safe containers for up to 2 months. Thaw overnight before reheating.

What's the best way to reheat it?

Reheat gently on the stovetop over low heat, stirring often, until warmed through. Or microwave in short intervals, stirring in between.

Creamy Sun Dried Tomato Chicken Soup

Name: Creamy Sun Dried Tomato Chicken Soup
Prep time: 8 min
Cook time: 30 min
Total time: 38 min
Cuisine: Italian
Ingredients: 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; 10 ounce can cream of mushroom soup; 3 tablespoons tomato paste; ½ cup sun-dried tomatoes (chopped); 1½ tablespoons Italian seasoning; 1 bay leaf; 8 ounces cream cheese (very soft); ½ cup parmesan cheese; 1 teaspoon sugar (optional); salt and pepper to taste

This hearty one-pot meal combines savory chicken with a rich, tangy tomato base for a comforting dinner. It is a fast and nourishing option that delivers deep Italian-inspired flavors in under an hour.

List of ingredients

1 tablespoon olive oil – used for sautéing aromatics.
1 medium onion (finely chopped) – provides a sweet, savory base.
1 teaspoon garlic (minced) – adds pungent depth.
2 pounds boneless skinless chicken thighs (cut into 1″ pieces) – ensures juicy, tender meat.
5 cups chicken broth – the primary liquid base.
14½ ounces canned diced tomatoes with garlic and onion – adds texture and tang.
1 recipe or a 10 ounce can cream of mushroom soup (low fat may be used) – thickens the broth and adds savoriness.
3 tablespoons tomato paste – intensifies the tomato flavor and body.
½ cup sun-dried tomatoes (chopped) – provides concentrated, sweet-tart notes.
1½ tablespoons Italian seasoning (add more to taste) – a blend of herbs for authentic flavor.
1 bay leaf – adds a subtle herbal undertone.
8 ounces low fat or regular cream cheese (very soft) – creates the signature creamy texture.
½ cup parmesan cheese – adds a salty, nutty finish.
Optional: 1 teaspoon sugar or sugar substitute – balances the acidity of the tomatoes.
salt and pepper to taste – essential for final seasoning.

step-by-step instructions

Sauté Aromatics: 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.
Simmer the Base: 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.
Finish and Season: Remove bay leaf. Whisk cream cheese with a couple of ladles of soup broth until creamy. Stir into soup, warm if needed. Salt and pepper to taste. Top with parmesan cheese. Enjoy!

Maximizing Flavor and Texture

Selecting the Right Chicken Cut

Boneless, skinless chicken thighs are recommended because they contain more fat than breasts. This prevents the meat from drying out during the 20-minute simmering process. If you prefer breasts, cut them into slightly larger pieces to avoid overcooking.

Optimizing Sun-Dried Tomato Choice

Using sun-dried tomatoes packed in oil often results in a richer flavor and softer texture. If using dry-packed tomatoes, soak them in warm water for 10 minutes before chopping to ensure they integrate smoothly. Ensure they are chopped finely to distribute the flavor evenly.

Balancing Tomato Acidity

Canned tomatoes and tomato paste can sometimes create a sharp acidity. Adding a small amount of sugar or a sugar substitute neutralizes this tang without making the soup sweet. Taste the broth after simmering to decide if a pinch of sugar is necessary.

The Role of Cream of Mushroom Soup

The cream of mushroom soup acts as a thickening agent and a source of umami. If making this from scratch, use a roux of butter and flour combined with mushroom puree. This pantry shortcut ensures a consistent viscosity and deep savory profile.

Professional Cooking Techniques

Tempering the Cream Cheese

Adding cold cream cheese directly into a hot pot can cause it to clump. To achieve a velvety consistency, whisk the softened cheese with a small amount of hot broth in a separate bowl first. This gradual temperature increase ensures the cheese emulsifies perfectly.

Precise Sautéing for Depth

Allow the onions to cook until they are translucent and slightly golden before adding the garlic. Garlic burns much faster than onions and can become bitter if overheated. Adding it for only the final minute of sautéing preserves its delicate flavor.

Managing the Simmer

Keep the heat on low once the soup reaches a simmer. A rolling boil can toughen the chicken proteins and cause the liquid to evaporate too quickly. Using a tight-fitting lid keeps the moisture inside and cooks the chicken evenly.

Layering Seasonings

Add the Italian seasoning early in the simmering process to allow the dried herbs to rehydrate. This releases the essential oils into the broth. Taste the soup at the very end before adding salt, as the parmesan cheese and broth already contain significant sodium.

Dietary Adjustments and Substitutions

Dairy-Free Alternatives

To make this soup dairy-free, replace the cream cheese with full-fat coconut milk or a plant-based cream cheese alternative. For the parmesan, use nutritional yeast or a vegan parmesan substitute. These options maintain the creaminess without using animal-derived dairy.

Low-Fat Modifications

Switch chicken thighs for skinless chicken breasts and use fat-free cream cheese. You can also use a light version of the cream of mushroom soup. Reducing the amount of parmesan cheese will further lower the saturated fat content.

Converting to a Vegetarian Recipe

Replace the chicken broth with a high-quality vegetable broth. Substitute the chicken pieces with chickpeas, cannellini beans, or firm tofu cubes. Ensure the cream of mushroom soup used is also vegetarian-friendly.

Gluten-Free Options

Verify that the canned cream of mushroom soup is labeled gluten-free, as many brands use wheat flour as a thickener. If you cannot find one, create a thickener using a cornstarch slurry or a gluten-free flour roux.

Serving and Pairing Recommendations

Ideal Bread Pairings

Serve this soup with a toasted sourdough baguette or a garlic herb loaf. The acidity of the tomato broth pairs well with the butteriness of toasted bread. Dipping crusty bread into the creamy sauce helps capture every drop of the broth.

Complementary Side Dishes

A crisp Caesar salad or a light Italian green salad with a vinaigrette provides a fresh contrast to the richness of the soup. The bitterness of romaine lettuce or arugula cuts through the creaminess of the cheese.

Fresh Garnish Ideas

Freshly chopped basil or parsley added just before serving brightens the visual appeal and adds a fresh herbal note. A sprinkle of red pepper flakes can provide a gentle heat for those who prefer a spicy kick.

Creative Presentation

For a party or special occasion, serve the soup in hollowed-out sourdough bread bowls. This makes the meal more interactive and provides an edible container that complements the Italian flavor profile.

Storage and Reheating Guide

Proper Refrigeration

Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the back of the refrigerator where temperatures are most stable. The soup will remain fresh for up to 4 days.

Freezing Instructions

This soup can be frozen for up to 2 months. Use freezer-safe containers and leave a small amount of space at the top for expansion. Note that the cream cheese may separate slightly during freezing, which can be fixed during reheating.

Best Reheating Methods

Reheat the soup slowly on the stovetop over low to medium heat. Stir frequently to ensure the heat is distributed evenly and to re-emulsify the dairy. If the soup has thickened too much, stir in a splash of chicken broth or water.

Avoiding Sauce Separation

Avoid using high heat or a microwave on a high setting for long periods. Excessive heat can cause the fats in the cream cheese to separate from the liquid. Reheating in short intervals with stirring prevents this from happening.

Troubleshooting and FAQs

Why is my soup too thin?

If the soup lacks thickness, simmer it without the lid for an additional 10-15 minutes to reduce the liquid. Alternatively, you can stir in an extra tablespoon of tomato paste or a small cornstarch slurry.

How do I fix a too-salty broth?

If the broth is over-salted, add a splash of heavy cream or a bit more unsalted chicken broth. You can also add a peeled, halved potato to the pot for 10 minutes to absorb excess salt, then remove it before serving.

Can I use frozen chicken?

It is best to use thawed chicken to ensure even cooking and texture. If you use frozen pieces, they may release excess water into the pot, which could dilute the flavor and require longer simmering times.

What can I use instead of cream of mushroom soup?

You can substitute the canned soup with a mixture of 1 cup of heavy cream and 1 tablespoon of flour. Alternatively, a puree of sautéed mushrooms and cream will provide a similar flavor and consistency.

Can I add vegetables to this soup?

Yes, adding diced carrots or celery during the onion sauté phase adds more nutrients and texture. Spinach or kale can be stirred in at the very end until just wilted for added color and health benefits.

Is it possible to make this in a slow cooker?

Yes, combine all ingredients except the cream cheese and parmesan in a crockpot. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and parmesan during the last 30 minutes of cooking.

How do I prevent the chicken from becoming rubbery?

Ensure the soup stays at a gentle simmer rather than a hard boil. Cooking the chicken too quickly at high temperatures causes the muscle fibers to tighten and become tough.

Which type of parmesan is best?

Freshly grated Parmesan Reggiano provides the best flavor and melts more smoothly than the pre-shredded variety. Pre-shredded cheeses often contain anti-clumping agents that can affect the texture of the soup.