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*
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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.
Hannah Fridley says
Does this freeze well?
Jessica DeMay says
Hi Hannah- yes, it freezes great!
Crystal Holland says
Thank you Jessica! I added chicken stock, a bit of tomato paste and a swirl of red wine vinegar just to add some depth to the soup. It was delicious and so easy!
Jessica DeMay says
You're welcome, Crystal! Thanks for trying it and I'm glad you like it!
Marcia says
In your recipe and previous comments provided I don’t see how much coconut milk to add. Is it a small can (5.46 oz) or larger can
(13.66 oz.)?
Jessica DeMay says
Hi Marcia- sorry for the late reply. It's a large can. You can actually click on it in the recipe and it takes you to the one I use. I updated it as well. Hope you try it!
Sierra R says
I have made this soup three times now and it is absolutely fantastic! I use the instant pot instructions but I add the coconut milk with the other wet ingredients at the beginning (I did that by accident the first time and it turned out wonderfully). Highly recommend!
Jessica DeMay says
Thanks, Sierra! I'm so glad you like the soup!
Lorin says
Hi there. Would love to know how you suggest making this without coconut milk. I just cannot stand the taste. Thanks!
Jessica DeMay says
Hi Lorin- you could leave it out and it just wouldn't be as creamy. Or you could try some good quality almond milk like Elmhurst. Hope that helps!
Alfred Diggs says
I thought the soup was delicious. I did not missed the dairy that are often ingredients in similar non-paleo soup recipes.
Jessica DeMay says
Thanks, Alfred! I'm glad you like it!
Lisa says
This is my absolute favourite soup!
Jessica DeMay says
Thank you, Lisa! I'm so glad you like it!
Kris says
SOOOOOO GOOD!!
Jessica DeMay says
Thanks, Kris!
Bonnie says
Very good! I omitted the garlic oil as I can’t gave garlic but still very delicious. My husband isn’t a soup guy but ended up eating two bowls the night I made it. Thanks for the instant pot version, it was great!
Jessica DeMay says
You're welcome, Bonnie! Thanks for trying it and I'm so glad you like it!
Kelsey says
Fantastic! Might make it without the chicken all together next time and just blend up the tomatoes and coconut milk! Delish!
Jessica DeMay says
Thanks, Kelsey! Yes, just a creamy tomato soup would be great as well!