This Paleo Creamy Chicken Tomato Soup is the perfect easy dinner. Ready in 30 minutes, so delicious, and healthy. Whole30, gluten free, dairy free, and low FODMAP.
Low FODMAP Soup
I'm back with another low FODMAP recipe that is easy and delicious! One of the huge adjustments of this diet is no garlic or garlic powder! I was used to adding that to everything and without it some recipes taste kind of flat. Well, I discovered garlic infused oil is allowed and it's been a life saver! I've been using it for so many recipes to add that distinct flavor and it's working. I found some at a health food store and then I ordered more from Amazon.
Now about this soup- it is so easy to make and comes together quickly. It's made in one pan which is always nice for cleanup. I used a cast iron brasier, but a stock pot or dutch oven will work great as well. Using fire roasted canned tomatoes for this is the best because they have more flavor and don't taste as "canned".
I use chicken thighs for this, but chicken breasts will work as well. It would also be great without chicken and served as a side dish. Using meat makes it more of a meal for sure.
Dairy Free Soup
This soup is naturally gluten free, using coconut milk makes it dairy free and it also happens to be Whole30. But it is comforting, warm, and no one will guess it's "health" food. The combination of garlic, tomato, and basil is so perfect and satisfying. I know we are coming out of soup weather, but I think this is good enough to make even in the summer. Maybe with fresh tomatoes? That would be delicious!
You will love this easy paleo creamy chicken tomato soup that is creamy, hearty, and so flavorful! Here are some more soups to try:
- Paleo Italian Wedding Soup
- Ham and Potato Soup (paleo)
- Paleo Loaded Baked Potato Soup
- Mexican Meatball Soup (paleo)
*Updated on 3/25/18 to include Instant Pot Instructions*
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Creamy Chicken Tomato Soup
Ingredients
- 2 14.5oz cans fire roasted tomatoes
- 1 cup bone broth or water
- ¼ teaspoon pepper
- 1 teaspoon salt
- ⅓ cup packed fresh basil
- 2 tablespoons garlic oil
- 2 pounds boneless skinless chicken thighs
- 1 13.5 oz can full fat coconut milk
Instructions
- In a large stock pot or cast iron brasier, combine the tomatoes, broth or water, pepper, salt, basil, and garlic oil. Str together and place the chicken in the mixture, covering the pieces as much as possible.
- Cook on medium heat, covered, for 25 minutes, stirring occasionally. Remove from heat, take out chicken and set on a plate, and blend soup with an immersion blender.
- Add in coconut milk and stir to combine.
- Cut up cooked chicken and add back in. Cook on medium for 5 more minutes and serve.
- Top with addition basil and garlic oil if desired.
Instant Pot Instructions
- Place tomatoes, water, pepper, salt, basil, garlic oil, and chicken in the Instant Pot. Stir well and place the top on. Secure it and make the the valve is closed. Hit the "manual" button and reduce time to 7 minutes. Once done cooking hit "cancel" and release the valve.
- Remove the chicken to a plate and chop. Blend the soup with an immersions blender. Add in the coconut milk and chicken and cook (sauté) for 5 minutes.
Lindsey says
We love this recipe! Make it a lot. I haven’t tried with the instapot, usually in the Dutch oven. Curious if you’ve tried as a freezer meal - freezing before or after cooking? Leave out coconut milk?
Thanks!
Jessica DeMay says
Hi Lindsey- my sister has made big batches and frozen it so it works great. No need to leave out the coconut milk. Just cook as-is and then freeze. So glad you love it!
Jean says
Hi, Jessica. This sounds really yummy (and satisfying for my own meat man), but since I have trouble with too much acid, I was wondering -- do you think this would taste ok w fresh, yellow and/or orange tomatoes in season? I'd probably use half the amount of garlic (just a preference), so maybe that would create a good balance of flavor with the lower acid? Thank you!
Jessica DeMay says
Hi Jean- yes, I think that would great! I hope you love it!
Melissa Torrez says
I made the Whole30 creamy chicken tomato soup...SUPER easy and perfectly light but filling! This is a keeper!
Jessica DeMay says
Thanks for making it and I'm so glad you like it!
Melissa R says
This was really good. Made half the batch because it was just for me. I have enough for lunch tomorrow! Super easy and very tasty. Thanks!
Michelle says
I see that one batch makes 6 servings , but how big is a serving? I love this soup and want to make it for a large group this weekend.
Vickie says
Do you have the nutritional values for this recipe? Thanks!
Lauren says
One of my favorite soups! Love it!
Jessica DeMay says
Thanks, Lauren! So glad you like it!
Denise Bier says
Super easy and delicious! I used garlic cloves in place of the garlic oil. Did you use the entire can of coconut milk or just the thick cream portion on the top? I used the entire thing, but wondering if I was supposed to separate it.
Alicia Whitaker says
I've made this twice and LOVE IT! It is so delicious. Even my husband who doesn't need any special dietary restrictions thinks it tastes amazing. THANK YOU! Can't wait to check out more of your recipes.
Allison says
My husband and I are fighting over who gets the leftovers. This is so simple and scrummy. Thanks so much for sharing! This will be a staple in our rotation from now on.
Jessica DeMay says
Thanks for trying it, Allison! I'm so glad you guys enjoyed it 🙂