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HRM Chicken Lettuce VEGGIE wraps

Chicken Tomato Soup

Servings: 6

Nutrition per serving: 194 Calories, 16g Carbohydrates, 2g Fat, 23g Protein, 9g Sugar

By Deanna Hill




900ml Low Sodium Chicken broth

1 can diced tomatoes, drained (790 ml)

1 can tomato paste

2 Cups shredded carrot

2 Cups diced onion

1 pound boneless skinless chicken breast, diced

1 Tbsp smoked paprika

2 tsp dried oregano

1 tsp dried basil

2 cloves garlic, crushed

2 tbsp fresh chopped basil

salt/pepper to taste




1. Heat a large pot over medium heat and add enough olive or coconut oil just to coat the bottom.  Add the onions and cook just until becoming translucent.

2. Add the diced chicken and cook for about 5 min, just until it is starting to cook

3. Add garlic and spices (except for the fresh basil), and then add the chicken broth.

4. Add the drained tomatoes, shredded carrot, and stir in the tomato paste

5. Cook for about 30 min on med heat until chicken is cooked through

5. Spoon into bowls and sprinkle with fresh chopped basil

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