Tomato Basil Chicken Soup Recipe

This Whole30 Tomato Chicken and Basil Soup is a simple, nourishing meal made with everyday ingredients. It is warm, creamy, satisfying, and easy enough for a busy weeknight. The recipe works well on the stove or in the Instant Pot, so you can choose the method that fits your schedule best.

With tender shredded chicken, tomato sauce, carrots, celery, onion, basil, broth, and creamy coconut milk, this soup has the comforting flavor of tomato basil soup with enough protein to make it a full meal. It is naturally gluten-free, dairy-free, paleo-friendly, and Whole30 compatible when you use compliant ingredients.

One of the best parts of this tomato chicken soup is how flexible it is. You can use chicken broth or chicken bone broth, regular carrots or baby carrots, ghee or a compatible vegan butter, and canned coconut milk or another dairy-free milk. The result is a cozy, family-friendly soup that feels hearty without being complicated.

This recipe takes about 30 minutes from start to finish, with only a few minutes of hands-on prep. Chop the vegetables, simmer the soup, shred the chicken, stir in the coconut milk, and dinner is ready. It is a practical option when you want something wholesome but do not have time for a long cooking project.

Shredding Chicken Hack

This Whole30 Tomato Basil Chicken Soup uses shredded chicken, and there are two easy ways to prepare it. If you are cooking the soup on the stove, you can cook the chicken separately and add it back into the pot after shredding. If you are using the Instant Pot, the chicken cooks directly in the soup and can be removed, shredded, and returned to the pot before serving.

For separately cooked chicken, place chicken breasts on the trivet in the Instant Pot and add 1 cup of water to the bottom. Cook on manual or steam for 10 minutes for 2 chicken breasts or 15 minutes for 4 chicken breasts. Release the steam, remove the chicken, and shred it while it is still warm.

The quickest way to shred cooked chicken is with a hand mixer or stand mixer. Place the cooked chicken breasts in a bowl, insert the mixer blades, and cover the bowl loosely with a towel to prevent small pieces from flying out. Mix on low to medium speed until the chicken is shredded. Be careful not to overmix, or the chicken will become very fine.

Ingredients for Whole30 Tomato Chicken and Basil Soup

Ghee or vegan butter: Ghee gives the soup a rich flavor and works well for Whole30. If you do not tolerate ghee, use a compatible vegan butter.
Yellow onion: Minced onion builds the savory base of the soup and blends nicely with the tomato and basil.
Celery: Chopped celery adds flavor and texture. Chop it smaller if serving children or anyone who prefers a softer, more blended bite.
Carrots: Regular carrots or baby carrots both work. Peeling is optional, and the carrots soften as the soup cooks.
Chicken broth: Use chicken broth or chicken bone broth. Bone broth can add extra protein and a deeper flavor.
Tomato sauce: Basic tomato sauce is perfect here. If you are following Whole30, check the label for added sugar or non-compatible ingredients.
Boneless skinless chicken breast: This gives the soup lean protein and makes it hearty enough for a main dish.
Garlic salt or regular salt: Garlic salt adds extra flavor, but regular salt also works. Adjust the amount to taste.
Dried basil: Dried basil is easy to keep on hand and gives the soup its classic tomato basil flavor. Fresh chopped basil can also be used if preferred.
Canned coconut milk: Full-fat unsweetened coconut milk makes the soup creamy and satisfying while keeping it dairy-free. Another dairy-free milk may be used if needed.

Other Soups You May Love

Whole30 Budget Beef Stew
Whole30 Creamy Cauliflower Soup
Taco Soup
Salsa Chicken Stew

Whole30 Tomato Basil Chicken Soup - Paleo, gluten-free, dairy-free, and can be made in the Instant Pot

Whole30 Tomato Chicken and Basil Soup

A quick, creamy, dairy-free tomato basil chicken soup that can be made on the stove or in the Instant Pot.

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Course: Soup

Cuisine: American

Servings: 6 people

Calories: 370 kcal

Ingredients

2 tablespoons vegan butter or ghee for Whole30
1 medium yellow onion minced
3 stalks celery chopped
4 cups chicken broth or chicken bone broth for higher protein
2-3 carrots sliced
3 8-ounce cans tomato sauce
1.5 pounds boneless skinless chicken breast
1 teaspoon garlic salt or regular salt
2 cups canned full-fat unsweetened coconut milk or 2 cups dairy-free milk of choice
1 tablespoon dried basil

Instructions

In a large pot, melt the ghee or vegan butter. Add the onion and celery and cook until tender, about 5 minutes.
Stove method: Add the chicken broth, carrots, tomato sauce, chicken breast, garlic salt, and dried basil. Bring to a boil, then cook until the vegetables are tender and the chicken is cooked through.
Remove the chicken breasts from the pot, shred them, and return the shredded chicken to the soup. Stir in the coconut milk, taste, and adjust the seasonings with more salt or basil if needed.
Instant Pot method: Set the Instant Pot to sauté and melt the ghee or vegan butter. Add the onion and celery and cook until tender. Add the carrots and chicken on top, then pour in the broth, tomato sauce, garlic salt, and basil. Do not add the coconut milk yet. Seal the lid and cook on the soup setting for 15 minutes. Release the pressure, open the lid, remove and shred the chicken, then return it to the soup. Stir in the coconut milk, adjust seasonings, and serve.

Notes

Coconut milk makes this soup richer, creamier, and more filling thanks to the added healthy fats. If needed, you can use another dairy-free milk or a vegan cream instead.

Nutrition

Keyword: budget-friendly, dairy-free, easy, egg-free, gluten-free, keto, main dish, paleo, Whole30