Chicken and Tomato Soup

American Entrée
55 min.
6 Servings
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What’s better than a chicken soup recipe or a tomato soup recipe? A chicken tomato soup recipe! We’ve combined two classic soups and added in fresh, tender zucchini for a bowlful of hearty flavors perfect to warm you up on even the coldest night.


  • 12 oz. zucchini
  • 1 pkg. (¾ oz.) Nature's Basket organic basil
  • 1 lb. boneless skinless chicken thighs
  • 1 qt. Giant Eagle no salt added chicken broth
  • 1 jar (26 oz.) Pasta Too original pasta sauce
  • 1 can (14.5 oz.) Hunt's choice cut diced tomatoes
  • 8 oz. Barilla elbows pasta
  • ¼ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 8 oz. Giant Eagle whole milk Ricotta
  • 1 oz. BelGioioso Parmesan
  • 2 tsp. Market District extra virgin olive oil


  Prep Time: 10 min. • Cook Time: 45 min.

Cut the zucchini into ½-inch dice. Separate the basil leaves from the stems and roughly chop. Cut the chicken thighs into ½-inch cubes.

Place the chicken, chicken broth, tomato sauce, and diced tomatoes in a large stock pot. Bring to a boil then reduce the heat to a simmer and cook until the chicken is cooked through and tender, about 25 minutes.*

Add the elbow pasta and zucchini and simmer until the pasta and zucchini are tender, about 7 minutes. Season soup with salt and pepper.

Ladle the soup into individual bowls and garnish with the basil, ricotta, grated Parmesan, and a drizzle of olive oil.

*For food safety, cook chicken to an internal temperature of 165°F.

Approximate Nutritional Information (Per serving): Calories 470, Fat 20g, Sat Fat 8g, Trans Fat 0g, Cholesterol 100mg, Sodium 800mg, Total Carbohydrate 46g, Fiber 4g, Sugars 9g, Protein 25g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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