There’s something magical about a steaming bowl of creamy tomato chicken chowder, the kind that warms you from the inside out on chilly nights or when you’re feeling under the weather. This recipe has been my go-to for years, especially when my kids come home sniffly or just needing a little extra comfort. It’s packed with tender chicken, vibrant veggies, and a rich, velvety tomato broth that somehow manages to be light yet indulgent at the same time. I swear, one bite and you’ll understand why this soup has earned a permanent spot in my weekly rotation. It’s the kind of meal that tastes like a hug, and who doesn’t need that now and then?
Why You’ll Love This Creamy Tomato Chicken Chowder
This isn’t just another chicken soup recipe, it’s your new kitchen superhero. Here’s why:
- Comfort in a bowl: That creamy tomato broth hugs your taste buds while the tender chicken and veggies give you that satisfying “home cooked” feeling
- Quick fix: Done in 40 minutes flat (yes, I timed it!) Perfect for those “I need dinner NOW” nights
- Nutrition powerhouse: Packed with immune-boosting garlic, vitamin-rich tomatoes, and lean protein, my grandma would approve
- Diet-friendly: Easily tweak for keto (swap cream for coconut milk) or low-cal (use milk instead) without losing flavor
- Freezer gold: Makes enough for tonight plus future “too tired to cook” nights, just stash extras in the freezer
Trust me, this is the kind of recipe that’ll make you feel like a kitchen rockstar with minimal effort. My kids don’t even realize they’re eating their vegetables when it’s swimming in that creamy tomato goodness!
Print40-Minute Creamy Tomato Chicken Chowder That Heals
A rich and comforting creamy tomato chicken chowder packed with flavor and nutrients. Perfect for cold days or when you need a healthy boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add diced tomatoes, chicken broth, thyme, and basil. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Return the chicken to the pot. Stir in heavy cream and simmer for another 5 minutes.
- Season with salt and pepper. Serve hot.
Notes
- For a keto version, replace carrots with zucchini and use full-fat coconut milk instead of heavy cream.
- For a low-calorie option, use milk instead of heavy cream and reduce the amount of olive oil.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Ingredients for Creamy Tomato Chicken Chowder
Gathering the right ingredients makes all the difference in this chowder. Here’s what you’ll need, and yes, I’m picky about a few of these because they really matter:
- 1 lb boneless, skinless chicken breasts, diced into ½-inch pieces (or thighs if you prefer richer flavor)
- 2 tbsp good olive oil, I use California Ranch or Lucini, but any decent extra virgin will work
- 1 medium yellow onion, chopped (about 1 cup, don’t skimp, this builds the flavor base)
- 3 garlic cloves, minced (or 1 tbsp from the jar in a pinch, but fresh is better!)
- 2 carrots, peeled and diced small (about ¾ cup, makes the soup prettier)
- 2 celery stalks, diced (leaves and all, that’s where the flavor hides)
- 1 can (14 oz) diced tomatoes, I swear by San Marzano for sweetness, but any brand works
- 4 cups chicken broth, homemade if you’ve got it, or low-sodium store-bought
- 1 cup heavy cream, yes, it must be heavy cream for that luscious texture
- 1 tsp each dried thyme and basil, rub between fingers before adding to wake up the oils
- Salt and pepper, to taste, but wait until the end to season properly
See? Nothing fancy, just real ingredients that come together beautifully. Now let’s make some magic!
How to Make Creamy Tomato Chicken Chowder
Okay, let’s get cooking! This creamy tomato chicken chowder comes together in four simple steps, I promise it’s easier than it looks. Just follow along and you’ll have a pot of comfort ready before you know it.
Step 1: Cook the Chicken
First, grab your favorite heavy-bottomed pot (I use my Dutch oven) and heat the olive oil over medium-high heat. You’ll know it’s ready when the oil shimmers, about 2 minutes. Add your diced chicken in a single layer, don’t crowd the pan! We want golden brown bits, not steamed chicken. Cook for about 5 minutes, stirring occasionally, until the pieces are just cooked through (no pink inside). Scoop them out onto a plate, they’ll finish cooking later. Those browned bits left in the pan? That’s flavor gold!
Step 2: Sauté the Vegetables
Same pot, lower the heat to medium. Toss in your onions first, they should sizzle gently. Cook for 2 minutes until they start turning translucent, then add the garlic. When your kitchen smells amazing (about 30 seconds), throw in the carrots and celery. Stir everything together and let it cook for about 5 minutes, you want the carrots to just start softening but still have a little crunch. This builds layers of flavor in your chowder base.
Step 3: Simmer the Soup Base
Now the fun part! Pour in those diced tomatoes with their juices, they’ll hiss and sizzle, loosening all those delicious browned bits from the bottom of the pot (that’s called deglazing, chef talk!). Add the chicken broth, thyme, and basil. Bring it to a lively boil, then immediately reduce to a gentle simmer. Let it bubble away for 15 minutes, this melds all the flavors beautifully. You’ll notice the liquid reducing slightly and the vegetables becoming tender.
Step 4: Finish with Cream
Time for the magic touch! Return the chicken to the pot, then pour in the heavy cream. Here’s my big tip: keep the heat low-medium and don’t let it boil after adding the cream, we want silky smoothness, not curdled soup! Stir gently and let it simmer for just 5 more minutes to warm through. Taste and season with salt and pepper, I usually add about ½ tsp salt and ¼ tsp pepper, but adjust to your liking. And voila! Creamy tomato chicken chowder perfection.
Tips for the Best Creamy Tomato Chicken Chowder
After making this chowder more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-skip tips:
- Cream matters: Don’t substitute half-and-half, full-fat heavy cream gives that luxurious mouthfeel we’re after. For dairy-free, coconut milk works beautifully!
- Brown = flavor: Get good color on your chicken, those caramelized bits add depth. If your pan looks too dry when sautéing veggies, add another tablespoon of oil.
- Fresh herb bonus: Stir in a handful of chopped parsley or basil right before serving for a bright pop.
- Texture trick: If you prefer thicker chowder, mash some potatoes against the pot or add a cornstarch slurry (1 tbsp mixed with 2 tbsp cold water).
- Timing tip: The soup tastes even better the next day as flavors meld, just reheat gently to avoid separating.
Oh! And always taste before serving, sometimes it needs an extra pinch of salt to make all the flavors sing.
Variations of Creamy Tomato Chicken Chowder
This chowder is like your favorite sweater, super comfy but easy to dress up! Here are my go-to twists:
- Keto dream: Swap carrots for zucchini and use coconut cream instead of dairy
- Smoky twist: Add diced turkey bacon when sautéing veggies (my husband’s favorite!)
- Veggie-packed: Toss in spinach or kale during the last 5 minutes
- Dairy-free: Cashew cream or oat milk work surprisingly well
- Spicy kick: Stir in a pinch of red pepper flakes with the herbs
The beauty? This recipe welcomes all your creative tweaks, make it yours!
Serving Suggestions for Creamy Tomato Chicken Chowder
This chowder shines all on its own, but here’s how I love to serve it: crusty sourdough for dipping (essential!), or for lighter meals, a crisp green apple salad. Top with fresh parsley or basil for color, and don’t forget the Parmesan sprinkle, it melts into the creamy broth beautifully. My kids always ask for oyster crackers too, the crunch is irresistible!
Storage and Reheating Instructions
This creamy tomato chicken chowder keeps beautifully! Let it cool completely, then store in airtight containers, it’ll stay fresh in the fridge for 3-4 days. For freezing, portion it out and it’ll keep for 3 months. When reheating, go low and slow, gentle heat prevents the cream from separating. Just stir occasionally until piping hot (but not boiling). Pro tip: If freezing, leave out the cream and add it fresh when reheating for best texture!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (based on my exact recipe):
- Calories: About 320 per serving
- Protein: 25g (hello, muscle fuel!)
- Carbs: 12g with 2g fiber
- Healthy fats: 18g mostly from olive oil and cream
Remember, nutrition varies based on your specific ingredients. Using coconut milk? Fewer calories but similar creaminess. Watching sodium? Choose low-sodium broth. The beauty is you can tweak it to fit your needs while keeping all that cozy flavor!
FAQs About Creamy Tomato Chicken Chowder
Can I freeze this creamy tomato chicken chowder?
Absolutely! It freezes beautifully for up to 3 months. Just cool completely, then transfer to freezer-safe containers (leave some headspace for expansion). Thaw overnight in the fridge before reheating gently on the stove. Pro tip: If you’re planning to freeze it, hold off on adding the cream until you’re ready to serve, stir it in fresh when reheating for the best texture.
Is this soup keto-friendly?
With a couple easy swaps, yes! Replace the carrots with zucchini or cauliflower, and use full-fat coconut milk instead of heavy cream. This keeps the carb count low while maintaining that rich, creamy texture we all love. You’ll still get all that immune-boosting goodness from the garlic and tomatoes!
Can I make this in a slow cooker?
You bet! Brown the chicken and sauté the veggies first (this step builds flavor), then dump everything except the cream into your crockpot. Cook on low for 6-7 hours or high for 3-4. Stir in the cream during the last 30 minutes. Perfect for busy days when you want homemade chicken soup waiting for you!
What’s the best way to reheat leftovers?
Low and slow is the key! Gently warm it on the stove over medium-low heat, stirring occasionally. If it seems too thick, splash in a little broth or water. Whatever you do, don’t let it boil vigorously after adding the cream, we want silky smooth soup, not curdled disappointment!
Nothing makes me happier than seeing your versions of this creamy tomato chicken chowder! Did you add an extra garlic clove (no judgment, I do it too)? Maybe you swapped in turkey bacon? I want to hear all about it! Leave a star rating below, those little clicks mean the world to us recipe creators. Even better? Snap a pic and tag me @[YourHandle] on Instagram so I can see your beautiful bowls. Nothing beats scrolling through my feed and spotting your cozy soup creations, it’s like getting a virtual hug from my kitchen to yours!