Simple Chicken Tomato soup

Jul 22, 2025

3 min read

Updated: 2 days ago

Prepare a simple and delicious chicken tomato soup that is both quick and easy to make. This flavorful recipe requires a slightly thicker tomato juice—homemade is ideal, as it allows you to control the flavor and consistency, ensuring a rich and hearty base for your soup. If you don't have homemade tomato juice on hand, a good-quality store-bought option will also work, but aim for one that is low in sodium and free from artificial additives.

Ingredients and Preparation

In addition to the tomato juice, you'll need a package of frozen vegetables, which can include a mix specifically designed for soups or a classic Russian salad blend. These frozen vegetables not only save time on preparation but also add a variety of colors and nutrients to your dish. Finally, a soup cube will enhance the overall flavor profile, providing a depth of taste that complements the chicken and tomatoes perfectly.

For the chicken component of the soup, you will also need a package that includes a variety of chicken parts such as legs, belly, neck, and back. These parts are ideal for soup-making as they contribute to a rich, savory broth.

Additionally, fresh herbs such as dill and parsley can be added to taste, bringing a fresh and aromatic quality to the soup. If you don't have a pre-packaged soup mix available, a simple substitution can be made using 2 drumsticks and 2 thighs instead; this combination will still yield a flavorful broth without the need for minced meat, which is not necessary in this recipe. Follow the recipe closely, and you'll discover how straightforward and enjoyable it is to create this dish from scratch.

Conclusion

The process not only fills your kitchen with delightful aromas but also offers a comforting meal that can be enjoyed by the whole family.

Ingredients: simple, total time: 1h 45 min., 6-8 serving

1 pack for soup: chicken back, legs, stomach, neck/ meat separated from bones, chopped
1 liter of thick tomato juice
2 cups mixed frozen vegetables for soup/cup 240 ml.- peas, carrot, potatoes.
Salt and pepper to taste
3Tbsp weed dill
1 any cube for soup
parsley/ finely chopped, optional

Preparation:

Place the chicken pieces in a deep 5-liter pot and add water halfway. Cook on moderate heat for about 15 minutes.
During cooking, remove the fat that has risen to the surface with the help of a spoon.
After the elapsed time, remove all the meat pieces and leave them for 10–15 minutes to cool down.
Remove the meat from the bones and cut into small pieces. Throw away the bones.
Return the chopped meat to the pot and add 2 cups of soup vegetable mix, 1 beef cube for soup, tomato juice, and 300 ml of water.
Continue to cook over medium heat, half covered.
After 10 minutes season the soup with salt, black pepper to taste and add weed dill, stir all well, reduce heat and continue cooking 25 minutes.
Serve warm.

Buon appetito!

"A recipe may begin with ingredients, but its true flavor comes from the love and memories shared through it." ☕♥️ 🌹

NOTE:

If you want, you can add a small pasta cup, 1 of 150 ml.
You can also use frozen vegetables intended for Russian salad.
Keep the soup covered in the refrigerator for up to 4 days.
You can also freeze this soup for up to 1 month, in special containers with lids.