05 Jan Paleo & Whole30 Creamy Chicken Tomato Soup
Take just 10 minutes to prep this Paleo & Whole30 Creamy Chicken Tomato Soup, and let your slow cooker do the rest! It’s the perfect cold weather busy weeknight meal.
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Don’t you just love practically no-prep crock pot meals that come together in under ten minutes? I know I do. I put this Paleo & Whole30 Creamy Chicken Tomato Soup in my slow cooker before work, and by lunchtime, I had this perfectly fragrant, creamy, falling-apart-tender chicken soup waiting on me when I walked in the door.
I originally found this Creamy Italian Chicken Tomato Soup on the Caramel Potatoes blog and made a couple small changes.
If you’re a soup-lover like me, check out some of these beauties: Paleo and Whole30 Cabbage Beef Soup, Six-Ingredient Paleo and Whole30 Chicken Stew, Instant Pot Paleo and Whole30 Buffalo Chicken Chili, Paleo and Whole30 Five Pepper Soup, Paleo and Whole30 White Chicken Chili, Paleo and Whole30 Creamy Curry Summer Squash Soup, Whole30 Slow Cooker Beef Stew, Paleo and Whole30 Spiced Pumpkin Chili and Whole30 Zuppa Toscana.
Paleo & Whole30 Creamy Chicken Tomato Soup
Ingredients
- 1 large onion chopped
- 14 oz. can full fat coconut milk
- 1 c. chicken broth
- 14.5 oz. diced tomatoes undrained
- 8 oz. tomato sauce
- 1 tbsp. Italian seasoning
- 1 tsp. garlic powder
- 1/2 tsp. salt + more to taste
- freshly ground black pepper to taste
- 3 boneless skinless chicken breasts (about 1.5 lbs.)
Instructions
- To the slow cooker, add the onion, coconut milk, chicken broth, tomatoes, tomato sauce, Italian seasoning, garlic powder and salt to the slow cooker and mix well.
- Add more salt and pepper to taste.
- Add the chicken.
- Cook on high for 4-6 hours or low 7-9 hours, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. I use a digital thermometer.
- Remove the chicken, shred it with a fork, and add it back to the crock pot.
- Mix well, and add more salt and pepper if needed.
It’s pretty rare that I make the same recipe more than once, but this Paleo & Whole30 Creamy Chicken Tomato Soup was so tasty and easy to make that I made another batch immediately and doubled it this time. You can serve it by itself, on top of a baked potato or even over a bed of fresh kale or spinach.
Don’t forget to pin this Paleo & Whole30 Creamy Chicken Tomato Soup recipe for later!
If you’re new to the Whole30, make sure to check out my Ten Must-Have Whole30 Convenience Products and 10 Best Kitchen Gadgets for Your Whole30 posts!
Carolym
Posted at 23:11h, 28 JanuaryOmg. This recipe is so simple but such a keeper. Added into my rotation for sure. I used thighs because it’s what I had and it was still good.
Kristi Barnes
Posted at 05:54h, 29 JanuaryI’m so glad you liked it! ☺️
Leila
Posted at 10:41h, 10 FebruaryDelicious! We made it for company who were also doing the whole30 and we devoured it!
Kristi Barnes
Posted at 18:02h, 10 FebruarySo glad you liked it! I love how easy and tasty it is!
Kim
Posted at 17:39h, 12 FebruaryI have cooked chicken breasts already, can this be made on the stove top? How long would it have to cook for?
Kristi Barnes
Posted at 18:03h, 12 FebruarySure! I would sauté the onions in some cooking fat until translucent, add everything except the coconut milk and simmer 20 minutes. Then stir in the coconut milk and cook another 5-10 minutes until heated through.
Penny
Posted at 17:29h, 26 JulyThis is one of my new favorite soups! I don’t follow a paleo diet, but I do try to cook healthy meals and avoid processed foods. That being said, this soup is delicious with a little parmesan or parmesan crisps on top. Also, my kids aren’t fond of the tomato and onion pieces, so I will sometimes take out the chicken, puree the soup with an immersion blender until smooth, and then add the shredded chicken back in. My kids love it this way. Thanks for sharing an easy, healthy, and delicious recipe!
Kristi Barnes
Posted at 17:45h, 26 JulyThat’s a great idea! My kids don’t like tomato chunks either. I’m with you on the Parmesan. I follow a mostly Paleo diet, but I still ❤️ cheese. Thank you for sharing! I’m so glad you liked it!
Lauren
Posted at 12:44h, 28 JulyCould this be made in an instant pot?
Kristi Barnes
Posted at 19:07h, 09 AugustDefinitely! I tried it and made a couple adjustments. I used 16 oz. chicken broth and a 14.5 oz. can of tomato sauce. I doubled the salt and left everything else the same except that I added the coconut milk at the very end right before serving. It turned out great!
Jessica
Posted at 14:20h, 29 OctoberHow long did you cook it on the instant pot? Thanks!
Kristi Barnes
Posted at 15:41h, 29 OctoberI just used the poultry option. I think it’s 15 minutes. Just make sure to stick a thermometer in the thickest part of the chicken pieces before you shred them to ensure they reached at least 165 degrees Fahrenheit.
Emily
Posted at 13:28h, 30 AugustI am wondering if I was to add cooked shredded chicken to the slow cooker, would you still cook the soup for the 4-6 hours? I see your recipe says to cook until the chicken is a certain temperature, I didn’t want to have to take the chicken out to shred, I would rather have cooked chicken already mixed in. If so, how long would I cook the soup for if I added cooked chicken instead?
Kristi Barnes
Posted at 17:29h, 30 AugustYou could still cook it on low with cooked, shredded chicken. I’ve done it with rotisserie chicken. I’d say no more than 4 hours on low would be optimal so the chicken doesn’t get overcooked and tough. If you have to leave it alone all day, you might even just wait and put it on the stovetop when you get home and simmer for 45 minutes or so.
Ashley
Posted at 12:20h, 28 SeptemberWhat chicken broth did you use since most aren’t whole 30 approved. Did you make your own?
Rachel B Ferguson
Posted at 21:17h, 04 NovemberI first wanted to say that I love a lot of your recipes and have really enjoyed utilizing them on my Whole30 rounds! This soup recipe is off the charts!! I have already made it twice this round, and made it tonight with Costco whole30 compliant pulled pork instead of chicken. I do add an extra can of diced tomatoes and use my immersion blender to make it into a creamier tomato soup base before adding the meat back. I plan on making this AGAIN next week for quick lunches since the weather is quite cool. This and your Zuppa are A++ recipes!!!! Thanks for your great content and healthy recipes for my family.
Kristi Barnes
Posted at 21:26h, 04 NovemberThank you so much! ☺️ The pulled pork and extras tomatoes sound amazing! This is one of my favorites!
Heather
Posted at 18:05h, 15 JanuaryCould almond milk be used instead? My husband is not crazy about coconut milk when I use it, he’s not crazy on the flavor.
Kristi Barnes
Posted at 18:11h, 15 JanuarySure ☺️. You might need a little more of it since the coconut milk is pretty thick. Just mix in a little at a time to make sure it doesn’t overpower the tomato flavor.
Lori
Posted at 20:10h, 26 JanuaryLove This! My daughter proclaimed it was definitely comfort food. I used fire roasted tomatoes. Will be making this again for sure!
Emily W
Posted at 16:58h, 24 FebruaryHello! 🙂 I am not too fond of chunked tomatoes, would you recommend me putting my diced tomatoes in the food processor and then add them to the soup mix? Or just leave out the diced tomatoes all together? Thank you 🙂
Kristi Barnes
Posted at 17:03h, 24 FebruaryI completely understand. ☺️☺️ either blend everything before you add the shredded chicken back or use a can of tomato sauce instead.
Emily
Posted at 11:31h, 26 FebruaryDo you know approx. how many cups of diced tomatoes I would use to reach the 14.5 ounces? I am just afraid of adding too much and making it too watery since they are undrained. Thank you so much! 🙂
Emily Rachelle
Posted at 11:33h, 26 FebruaryDo you know approx. how many cups of diced tomatoes I would use to reach the 14.5 ounces? I am just afraid of adding too much and making it too watery since they are undrained. Thank you so much! 🙂
Emily Rachelle
Posted at 11:36h, 26 FebruaryHello! Do you know approx. how many cups of diced tomatoes I would use to reach the 14.5 ounces? I am just afraid of adding too much and making it too watery since they are undrained. Thank you so much! 🙂
Kristi Barnes
Posted at 11:46h, 26 FebruaryHello! You should be fine substituting about two cups of freshly diced tomatoes along with their juices.
Emily Rachelle
Posted at 12:01h, 26 FebruaryThank you! Is it okay if I use canned diced tomatoes vs real tomatoes?
Kristi Barnes
Posted at 12:04h, 26 FebruaryOh yeah. That’s fine. 14.5 oz is just a little shy of 2 cups.
Emily
Posted at 18:58h, 02 MarchHello! I am making this tomorrow morning, I only have a organic “tomato basil” pasta sauce.. Will this taste okay or should I get just a plain canned tomato sauce?
Kristi Barnes
Posted at 19:06h, 02 MarchThat should work just fine. You’ll just need less salt in the end and maybe a couple less ounces of broth.
Kim
Posted at 09:12h, 26 NovemberStarting a whole 30 round today and just started this in the slow cooker for dinner tonight. I have been looking for a hearty tomato soup and thinknthis is the one! I can’t wait for dinner tonight.
Kristi Barnes
Posted at 19:21h, 26 NovemberI’m obsessed with tomato soup! I hope you like it! ☺️
Jessica
Posted at 11:04h, 07 JanuaryCan you add potatoes to this recipe? And if I did how long would they need to cook for?
Veronica Lev @ Sharktank
Posted at 15:44h, 15 OctoberCreamy and delicious this soup is full of flavor and a real adventure for the taste buds. I will be making this for my family dinner. Thank you for sharing.
Cathy White
Posted at 15:37h, 24 OctoberDo you have the break down of macronutrients? I really like this recipe but I’d feel better knowing how it fits in my day’s totals of carb, fat and protein.
Cathy White
Posted at 15:39h, 24 OctoberI rally like this recipe but need to know the carbs, fat and protein to fit into my day’s diet.