Shredded Chicken Tomato Basil Soup Recipe

Shredded chicken tomato basil soup is a fresh and flavorful end of summer soup! The perfect way to use up the last of those delicious tomatoes. 

Shredded Chicken Tomato Basil Soup | Britt's BlurbsThis morning I woke up and it was 59 degrees outside! What?! That’s SO WONDERFUL for this time of year in Georgia. Never happens. We’re almost the same temperature as my hometown in Michigan!

Now that we can almost “taste” fall, it’s time to break out the crock-pot. School’s back in session for most (or about to be) and parents are back to rushing around with little time for dinner preparation. This meal requires no extra pots or pans, you simply toss all of the ingredients in the crock-pot and let it sit for 6 hours. Plus it’s a great way to use up the last of those juicy summer tomatoes.

I use half fresh tomatoes from my garden and half canned fire-roasted tomatoes, it gives a wonderful blend of flavors. And don’t forget the fresh basil. That truly makes this dish!

Let’s chat a second about the nutrition in this dish too. Tomatoes are full of vitamins and contain large amounts of lycopene which has the highest antioxidant activity of all the carotenoids! Don’t forget about the added protein from the organic chicken breasts. The combination of these simple ingredients helps feed and properly refuel your body before you settle down for the night. The protein helps rebuild those muscle tissues worn down throughout the day and keeps your body satisfied while you sleep through the night.


Shredded Chicken Tomato Basil Soup

A fresh and flavorful end of summer soup! The perfect way to use up the last of those delicious tomatoes.

  • Author: Britt's Blurbs
  • Prep Time: 20
  • Cook Time: 360
  • Total Time: 6 hours 20 minutes


  • 2 cups freshly pulsed tomatoes
  • 2 cups fire roasted canned diced tomatoes
  • 1 cup water
  • 1 cup vegetable broth
  • 3 tbsp. heavy cream
  • 3 minced garlic cloves
  • 3 organic chicken breasts
  • 1/2 cup diced onions
  • 6 fresh basil leaves
  • 1 bay leaf
  • 1 tbsp. Italian Seasoning
  • Black Pepper
  • Sea Salt


  1. Add all ingredients to the crock-pot and turn on low for 6 hours.
  2. After 6 hours, scoop out the chicken breasts and let slightly cool.
  3. Using a fork, shred the chicken.
  4. Add the shredded chicken back into the crock-pot and add 1 cup shredded Parmesan.
  5. Using a wooden spoon to mixture everything together.
  6. Scoop out and serve!


  • Serving Size: 8
  • Calories: 95
  • Sugar: 3
  • Sodium: 210
  • Fat: 3
  • Saturated Fat: 2
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 5
  • Protein: 11
  • Cholesterol: 35
Careful, this soup is HOT from sitting in the crock-pot all day so make sure to let it cool. Serve with some fresh bread on the side!

Shredded Chicken Tomato Basil Soup | Britt's Blurbs


Leave a Comment

Start typing and press Enter to search