Chicken and Tomato Soup

Chicken and Tomato Soup
  • Prep Time: 15
  • Servings: 4

Recipe Tags

About this Recipe

Packed with vegetables and tender morsels of chicken, enjoy this hearty soup as a lunch or light dinner


1/4 cup (60 mL) Olive oil
1 Onion, diced
2 Stalks celery, diced
4 Cloves garlic, minced
1 tsp (5 mL) Fresh thyme
1 Maple Leaf Prime Naturally® Whole Chicken
2 (900 mL) Containers low-sodium chicken broth
1 (28 oz/796 mL) Can crushed tomatoes
1 1/2 cup (375 mL) Farfalle pasta
1 Small zucchini, sliced
1 (19 oz/ 540 mL) Can white kidney beans, drained and rinsed
Salt and pepper
Grated Parmesan cheese


HEAT olive oil in a large pot over medium heat. Add onion, celery and garlic. Sauté 4-5 minutes until soft. Add thyme, chicken and pour in broth. Add more water or broth so that the chicken is completely submerged. Bring to a boil. Reduce heat and simmer for 1 hour or until chicken is cooked through. Remove chicken to a bowl and set aside to cool slightly. Skim the soup to remove any excess oil from the surface. Add tomatoes and pasta to the broth. Boil gently for 9-10 minutes or until pasta is tender.

REMOVE chicken from the bones. Chop into bite-size pieces. Add half of the chicken back to the soup along with zucchini and white beans. Simmer 4-5 minutes. Season with salt and pepper. Refrigerate or freeze the remainder of the chicken for another meal.

Ladle soup into bowls and sprinkle with Parmesan cheese before serving.


Serve with Dempster’s® Ovenfresh™ Baguette

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet