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

This Whole30 compliant tomato chicken basil soup comes together quickly, is flexible, and calls for things you might already have on hand! Love this easy soup that my boys devour and can be made in the Instant Pot or on the stove.


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

Whole30 Tomato, Chicken and Basil Soup

Autumn @wholefoodfor7
5 from 6 votes


  • 2 tablespoons ghee
  • 1 medium onion minced
  • 3 stalks celery chopped
  • 4 cup chicken broth
  • 2-3 sliced carrots
  • 3 8oz cans tomato sauce
  • 2-3 *cooked shredded chicken breast
  • 1 teaspoon garlic or regular salt
  • 1 tablespoon dried basil
  • 15 oz can coconut milk optional, if not using add 2 cups water


  • In a large pot, melt ghee and then cook onion and celery until tender
  • Add chicken broth, carrots, tomato sauce, shredded chicken, salt and water if not using coconut milk (if using coconut milk, wait until the end to add) and bring to a boil. Boil until veggies reach desired tenderness and flavors combine (about 20 minutes).
  • Add coconut milk if using and 1 tablespoon dried basil. Enjoy!


*For a thicker soup, use the higher amount (3 breasts) of chicken, lower amount (2 breasts) will be more brothy. Coconut milk will make it more creamy and help keep you satiated with the added healthy fats - highly recommend it!
INSTANT POT: You can make this whole thing start to finish in the instant pot, including making the shredded cooked chicken! Put two uncooked chicken breasts and 1/2 cup water in your instant pot. Seal and cook on Steam for 10 minutes. While cooking, chop all your veggies and measure out your liquids. Once chicken is done, release the steam, open, and remove chicken and water. Set aside chicken and dump out water. Put instant pot on Saute and melt ghee. Once ghee is melted, add onion and celery and cook until tender. Then add the carrots and chicken on top of the onion/celery and pour in all the liquids and spices except the coconut milk (if using). Seal instant pot and cook on Soup for 15 minutes. When done, release heat and open lid. Take out chicken breasts, shred, and put back into soup. Pour in coconut milk, adjust seasonings as needed (more salt? basil?) and serve! Hooray for one pot magic!



  1. 5 stars
    Delicious! All 6 of us enjoyed it (kids are ages 1-10). Have to remember to have this soup again in the Fall/winter!

    • Yay! I love that it was a family win, those are the best. Thank you!

  2. 5 stars
    Yet another one of your recipes is a winner in our house. Made this soup and it was gone in less than 24 hours. Thank you!

    • I love that this was another winner, thank you!

  3. 5 stars
    My whole family loved this soup. I made the creamy version. Even my husband and youngest kid (who can turn up their noses at Paleo dinners) commented, “ This is good soup,” and “I like this soup”. I doubled the recipe, which barely fit in my 8-quart Instant Pot, then added coconut milk after pressure release. Super easy and delicious!

    • I’m so happy this was a family win! Thank you!

  4. 5 stars
    Today was the perfect day to try this recipe since it snowed in Northern IL…and SO GLAD I did! Absolutely delicious!!

    • That sounds so cozy to curl up with a bowl of this on a snow day. I’m so happy you enjoyed it, thank you!

  5. 5 stars
    This is amazing!
    I’ve just discovered your website and I am obsessed! Also, the fact I don’t have to sift through 45 ads and popups is the best thing since sliced bread. I’m so thrilled I found your website!

    • Hello and welcome! So glad you are enjoying my content, thank you!

      • 5 stars
        This is such a great soup and will be added to my recipe rotation. My super picky 5 & 2 year olds both loved it and asked for seconds. Thank you!!!

        • I love a good kid-win! I’m so happy to hear that, thank you!


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