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 Tomato Chicken and 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.

It’s a great 30 minute meal for a busy weeknight. It only takes 10 minutes hands-on prep so you can get allllll the other things done. A delicious nourishing soup for the whole family.

Shredding Chicken Hack

My Whole30 Tomato Basil Chicken Soup has shredded chicken in it. You steam the chicken separately if cooking on the stove OR you cook it with the soup in the instant pot.

If cooking the chicken separately, I place chicken breast on the trivet in my Instant pot. Add 1 cup water to the bottom. Then I cook on manual or Steam for 10 minutes for 2 chicken breasts, 15 minutes for 4. Release steam and they are ready to shred!

The best way to shred chicken? Using your hand mixer or standing mixer! Place cooked chicken breasts into a bowl. Insert mixer blade(s) and cover the mixer with a towel. The towel helps prevent bits of chicken from flying onto your kitchen backsplash (person experience, haha!). Then, mix on a low-medium speed until shredded.

Don’t over mix, or you will have tiny chicken bits. But, otherwise it’s the easiest way to shred chicken quickly! You can see a video of how to do this on Instagram here.

Ingredients for Whole30 Tomato Chicken and Basil Soup

  • Ghee – I usually make my own (page 266 of my Cookbook), but you can buy it at most grocery stores now by the oils. If you cannot tolerate ghee, you can also use a compatible vegan butter like Miyokos.
  • Celery – Finely chopped, you decide how fine based on who you are serving. My boys don’t love large pieces of celery, so I chop my carrots and celery fairly small to help this soup feel approachable.
  • Carrots – Regular full-sized carrots or baby carrots work here! And no, I don’t peel them before using. You don’t notice in the soup and the skin has added nutrients. Plus, it takes less time!
  • Chicken broth – You can also use chicken bone broth for added protein and nutrients!
  • Tomato sauce – I just use basic store brands here. Just make sure if you are on a Whole30, you double check the ingredients for added sugar or non-compatible additives.
  • Boneless skinless chicken breast – See above hack for how to shred it easily!
  • Regular or Garlic Salt – We always chose garlic salt when we can. We keep a Trader Joe’s garlic salt grinder on our tables at all time and also usually add a little more on top when it’s done!
  • Dried basil – Dried basil is easy to find in the spice aisle of grocery stores and usually more budget friendly than fresh basil. But you can totally use 3 tablespoons chopped fresh basil as well!
  • Canned coconut milk – We love the creamy, rich flavor using canned coconut milk provides! You can also swap with another dairy-free milk of choice.

Other Soups you May Love:

 

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
A quick and easy nourishing soup you can make on the stove or in the Instant Pot!
4.88 from 8 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 363 kcal

Ingredients
 

  • 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 large chicken breasts (about 1 lb if serving 4 people, 1.5 lbs if serving 6 people)
  • 1 teaspoon garlic or regular salt
  • 15 oz can coconut milk Can sub 2 cups dairy-free milk of choice.
  • 1 tablespoon dried basil

Instructions
 

  • In a large pot, melt ghee and then cook onion and celery until tender, about 5 minutes
  • STOVE: Add chicken broth, carrots, tomato sauce, chicken, salt. Boil until veggies reach desired tenderness and chicken is cooked through.
  • Take out chicken breasts, shred, and put back into soup. Pour in coconut milk, adjust seasonings as needed (more salt? basil?) and serve!
  • INSTANT POT: 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!

Notes

Coconut milk will make it more creamy and help keep you satiated with the added healthy fats - highly recommend it! But, use another dairy-free milk of choice as needed. 
Nutrition information reflect using 1.5 pounds of chicken breast.

Nutrition

Calories: 363kcalCarbohydrates: 9gProtein: 27gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 89mgSodium: 1130mgPotassium: 750mgFiber: 3gSugar: 5gVitamin A: 3451IUVitamin C: 6mgCalcium: 50mgIron: 2mg
Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, keto, main dish, paleo, whole30
Tried this recipe?Let us know how it was!

 

18 Comments

  1. 4 stars
    There is no number of servings. How many will this feed

    Reply
    • Sorry that was missing! I updated the recipe – it serves 6. Enjoy!

      Reply
  2. 5 stars
    I’m not a big fan of tomato soup, but I love this recipe! The combination of flavors just sings! I also love the addition of shredded chicken to it to beef up the protein. Such a great soup for the cold weather!! Nice job, Autumn!

    Reply
    • I so agree! Not a big tomato soup fan, but somehow this one just hits differently. Glad you loved it, thank you!

      Reply
  3. Question: if I don’t care for cooked veggies, could I run this through a blender (without the chicken)?

    Reply
    • You sure can! Blended veggies into soups is a great way to enjoy veggies without the textures. Enjoy!

      Reply
  4. 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!

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

      Reply
  5. 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!

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

      Reply
  6. 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!

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

      Reply
  7. 5 stars
    Today was the perfect day to try this recipe since it snowed in Northern IL…and SO GLAD I did! Absolutely delicious!!

    Reply
    • 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!

      Reply
  8. 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!

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

      Reply
      • 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!!!

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

          Reply

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