Sauteed Chicken Soup

This Sauteed Chicken Soup offers a comforting twist on traditional broth, featuring tender diced chicken simmered with garlic, rosemary, and tarragon. The dish highlights the sweet burst of halved cherry and pear tomatoes that soften into the savory liquid. It delivers a warm, aromatic experience perfect for chilly evenings or a light, nourishing lunch. The combination of fresh herbs and olive oil creates a rich flavor profile without heavy creams. Simple to prepare with pantry staples, this soup is ideal for meal prep or a quick weeknight dinner that feels homemade and hearty.

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 102.5

Dietary: Gluten-free

Description

This Sauteed Chicken Soup offers a comforting twist on traditional broth, featuring tender diced chicken simmered with garlic, rosemary, and tarragon. The dish highlights the sweet burst of halved cherry and pear tomatoes that soften into the savory liquid. It delivers a warm, aromatic experience perfect for chilly evenings or a light, nourishing lunch. The combination of fresh herbs and olive oil creates a rich flavor profile without heavy creams. Simple to prepare with pantry staples, this soup is ideal for meal prep or a quick weeknight dinner that feels homemade and hearty.

Ingredients

1 Packet Equal
2 Teaspoons olive oil
Cloves garlic, pressed or finely chopped
1 Pint cherry tomatoes, halved
1 Pint pear tomatoes, halved
2 Tablespoons chopped fresh tarragon, rosemary,

Directions

1
Heat olive oil in a large skillet or soup pot over medium-high heat.
2
Add diced chicken pieces and sear until golden brown and cooked through, about 5-7 minutes.
3
Reduce heat to medium and add the chopped garlic, stirring constantly for 30 seconds until fragrant but not browned.
4
Add the halved cherry and pear tomatoes to the pot, stirring to coat them in the oil and garlic.
5
Pour in chicken broth, ensuring the ingredients are covered, and bring to a gentle simmer.
6
Stir in the chopped fresh tarragon and rosemary, along with the packet of Equal if desired for sweetness.
7
Simmer uncovered for 10-15 minutes to allow the tomatoes to soften and flavors to meld.
8
Taste and adjust seasoning with salt and pepper as needed before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 102.5kcal

% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 16.2mg1%
Total Carbohydrate 17.6g6%
Dietary Fiber 3.4g14%
Sugars 6.5g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original directions mentioned ingredients like sesame oil, chili oil, soy sauce, mushrooms, and lettuce wraps, which are not listed in the ingredient list. This recipe has been adjusted to use only the listed ingredients for a cohesive chicken and tomato soup.

If you prefer a thicker soup, you can mash some of the tomatoes against the side of the pot as they simmer.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

For extra protein, consider adding cooked white beans or quinoa to the soup.

Keywords: chicken, soup, sauteed, tomatoes, herbs, rosemary, tarragon, garlic, olive oil, comfort food, easy dinner, healthy, low carb, quick meal, broth, warm, rustic

Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-soup-25/