Tasty Sundried Tomato Chicken Soup Recipe Is a Big Bowl of Yum by Jan Mostrom

Soups Dinner Lunch Poultry
2 months ago

Tasty Sundried Tomato Chicken Soup Recipe Is a Big Bowl of Yum

I love soups during the fall and winter, and I can never get enough of chicken soup. Whenever I'm feeling like comfort food I find a new soup recipe to make. This sundried tomato chicken soup recipe is so easy and delicious.

You could also opt for the creamy version and add some cream. But it's whatever sounds delicious to you! Here is what you need to make this delicious soup recipe tonight: one whole chicken, salt and pepper, olive oil, onion, carrot, celery, fresh garlic or garlic powder, dried thyme, crushed red pepper flakes, sundried tomatoes in oil, chicken broth (from cooking the chicken or boxed), pasta, fresh spinach, Parmesan cheese, fresh basil and cream, if desired for creamy soup.

Serve this tasty, flavorful vegetable and chicken soup for lunch or dinner. I like to serve it with hot-out-of-the-oven bread

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Cuisine: American
Prep Time: 30 minutes
Cook Time: 75 minutes
Total Time: 1 hour and 45 minutes
Servings: 8


Chicken Broth

  • 1 whole chicken (about 3 to 4 pounds) 
  • 10 - 12 cups water
  • 2 teaspoons kosher salt


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Recipe Notes

  • You can use a pre-cooked whole chicken and boxed bone broth or stock. Just cut up chicken and add it and two 32-ounce boxes of broth instead of making your own.
  • Store the soup in an airtight container in the fridge for up to four days.

Here's how to make it: 

  1. If making broth (see Recipe Notes), put the chicken in a large stock pot and cover it with water by about 1 inch. Add salt and bring the pot to a boil. Reduce the heat to low and cover, simmering for about an hour until the leg easily pulls apart from the body.
  2. Remove the chicken from the pot to a strainer to cool. Return the broth to the stove on medium and boil for an additional 15 minutes.
  3. Strain broth through a sieve or cheesecloth and set aside.
  4. While the stock boils and when the chicken is cool enough to handle, pull the chicken from the bone and cut or shred into bite-size pieces, discarding the skin. Wipe the stock pot out with a cloth and return it to the stove on medium. Add olive oil, carrots, onions, celery, salt and pepper and sauté until soft, about 8 to 10 minutes. Add the garlic and thyme crushed red pepper flakes. Cook and stir for 1 minute.
  5. Add the sundried tomatoes and 2 teaspoons of oil from the tomatoes.
  6. Add in the chopped chicken and broth. Simmer on low for 20 minutes. While the soup simmers, cook the pasta according to directions to al dente (1 minute less than total time recommended). Drain and set aside.
  7. Taste soup and add more salt, pepper and red pepper flakes, to taste. Stir in spinach, pasta and cream, if desired. Simmer for 5 minutes. Remove from heat and squeeze in lemon juice.
  8. Ladle into bowls and top with fresh basil and grated Parmesan, if desired.

Nutrition Facts Per Serving

Calories: 403

Total Fat: 20.5g

Saturated Fat: 3.9g

Cholesterol: 12mg

Sodium: 492mg

Total Carbohydrate: 54.2g

Dietary Fiber: 18.7g

Total Sugars: 10.9g

Protein: 13g

Vitamin D: 0mcg

Calcium: 648mg

Iron: 36mg

Potassium: 1453mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This looks so comforting and delicious, Jan Mostrom . It's warming me from the inside out just looking at it!

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