Tomato Basil Chicken Stew (2024)

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127 comments on “Tomato Basil Chicken Stew”

1. Donna Stigler — April 2, 2016 @ 4:49 pm Reply

   This is one of those recipes that leapt off the screen and shouted “Make me!” After I try the soup, my husband put in a request to prepare it as a pasta sauce, so I’ll give it a shot. Thank you for the gorgeous recipe, and if the pasta sauce works out, I’ll let you know.

   • Hayley @ Gimme Some Oven — April 3, 2016 @ 8:50 pm

     Awesome Donna —we hope you and your husband enjoy! :)

2. Andrea — April 3, 2016 @ 1:43 pm Reply

   I just made this to deliver to a friend who is very ill – as part of a meal train. I think it’s a bit lacking in flavor, so I simmered it for a very long time to meld the flavors together more – for about 45 minutes to an hour (I also doubled the recipe so the family can have left overs)

   Also, in regards to the prep time, I guess you could get away with chopping all the vegetables within the 5-minute time frame, but if you do not have shredded chicken on hand, the 5-minutes is very inaccurate.

   What type of chicken do you use – your own shredded chicken (which I used – I make it a lot by poaching) or do you use store bought?

   Thanks!

   • Hayley @ Gimme Some Oven — April 3, 2016 @ 8:37 pm

     We appreciate your feedback Andrea, and we hope your friend enjoys this and feels better soon! Yes, the prep time is with everything cut/shredded. We just use a rotisserie chicken, sometimes we’ll poach and shred a chicken breast, or we’ll shred the chicken from this recipe:

3. barbara prezelin — April 15, 2016 @ 7:22 pm Reply

   See Also

   Make a Delicious Chicken, Sausage, and Shrimp Gumbo in the Crock PotGrandma B's Cucumber SaladMexican Chicken and Rice SoupBroccoli Tater Tot Casserole - CopyKat Recipes

   love the soup but preparation of a good soup takes more than 5 min~ cooking onions etc through step 2 with blending garlic is at least 10 min. another 10 for adding can ingredients and basil/spinach. my cooked chicken comes from a whole roasted chicken and we all know that picking the meat off a carcass and shredding to soup bite portions takes at least another 10min.. but a 30 min prep time for something so tasty is well worth the time. i tend to cook soups longer on lower temperature to meld the flavors and taste test til it is just right. i do love that half the ingredients are off the shelf and the rest are fresh and flavorful.
   thank you.

   • Hayley @ Gimme Some Oven — April 18, 2016 @ 8:19 am

     Thanks for your feedback Barbara —we’re happy you enjoyed this! :)

4. Chwlle — October 23, 2016 @ 4:39 pm Reply

   If cooking in crockpot but I cook the chicken first? Or do I but raw chicken in?

   • Hayley @ Gimme Some Oven — October 27, 2016 @ 4:33 pm

     If cooking in a crockpot, yes, the chicken will go in raw (just make sure it’s not going in there frozen). :) We hope you enjoy!

5. Sara C — January 21, 2017 @ 12:04 pm Reply

   How would this be without the beans?

   • Hayley @ Gimme Some Oven — January 22, 2017 @ 5:13 pm

     We think it would still be tasty —we hope you enjoy! :)

6. sandra adler — January 22, 2017 @ 10:27 am Reply

   fabulous! out of this world!!

   • Hayley @ Gimme Some Oven — January 22, 2017 @ 6:31 pm

     We’re glad you enjoyed it, Sandra!

7. Tammy — January 22, 2017 @ 12:01 pm Reply

   I have this lovely soup on the stove right now. What I wish:

   That you posted prep time including chopping
   That you stated whether the cloves of garlic should have been chopped/minced (I used them whole)
   That you stated whether the beans should have been drained/rinsed/added straight from the can

   I look forward to enjoying this soup!

   • Hayley @ Gimme Some Oven — January 23, 2017 @ 7:56 pm

     Hi Tammy! We appreciate your feedback and we apologize for not being clear enough with the recipe. We have since edited it (minced garlic and yes, you do rinse and drain the beans). We hope you enjoyed the soup!

8. Jennifer — March 23, 2017 @ 6:27 pm Reply

   Can you freeze this soup?

   • Ali — March 27, 2017 @ 5:23 pm

     Sure thing! :)

9. Jillian — April 25, 2017 @ 9:37 pm Reply

   Making tanks tonight! Can’t wait to try it! ? Just made your steak, mushroom and kale recipe last nfjr and it was so good!!!!

10. Alisa Ewert — April 28, 2017 @ 1:33 am Reply

    Although i not good cook but i can feel it, This will be on dinner table :)

11. Lisa — May 9, 2017 @ 10:22 am Reply

    This is very good and I make it all the time. I have not been disappointed with any recipe that I have made by gimme some oven. I usually add a second can of beans because I like them.

    • Hayley @ Gimme Some Oven — May 9, 2017 @ 2:25 pm

      Thank you, Lisa, we’re so happy to hear that! :D

12. Mike — May 21, 2017 @ 4:25 pm Reply

    Holy smokes was this good! I upped the salt a hair and added some chicken boullion and water to punch up flavor since my kids are a little pickier. Delicious, though, even before my modification. Thanks for the post!!

    • Hayley @ Gimme Some Oven — June 16, 2017 @ 9:33 am

      Thanks for sharing, Mike, we’re so happy you enjoyed it! :)

13. Katelynd Jane — June 1, 2017 @ 7:36 pm Reply

    This recipe definitely needs a cup of chicken stock or water if you’re making it in a slow cooker. Mine dried out after cooking on high for 3 hours. Great flavors though would try again.

    • Hayley @ Gimme Some Oven — June 8, 2017 @ 6:35 pm

      Oh no, we’re so sorry that happened! :(

      See Also

      Honey Sriracha Chicken

14. Jacque — August 20, 2017 @ 11:24 pm Reply

    This soup was delicious! I made mine in an instant pot so it was super fast. I added the beans and basil after cooking the rest. I also added fennel diced up with the celery, onion, and carrots.

15. Lori — October 12, 2017 @ 10:01 pm Reply

    This was so yummy and easy to make!

16. Kristen — November 9, 2017 @ 2:36 pm Reply

    I make this all the time! it’s so good, fail-proof, and never disappoints. I always make it when I need to take food to friends because it’s a big hit and ready to go in the crockpot:) Thanks!

17. Andrea — November 13, 2017 @ 10:04 am Reply

    This is a great recipe! I make it often in the fall and winter. I usually add at least a cup of water and a cup of chicken stock, and it still usually needs more. Maybe I cook it a bit longer. I like the flavors to blend a bit more. Also, sometimes I used crushed or diced tomatoes so I don’t have to crush them by hand. I’d like to try it in the slow cooker next time so the chicken is nice and tender.

18. Christian — December 21, 2017 @ 8:10 am Reply

    Lovely soup! Very tasty.

19. Courtney Vollmer — January 18, 2018 @ 1:56 pm Reply

    I’ve made this several times and just love it! It’s easy, healthy and inexpensive to make.

20. Gail — April 9, 2018 @ 9:25 am Reply

    Question: if you cook this in the crockpot, should the chicken still be pre-cooked? Just wondering with that length of cook time? Anyone? Thanks!

21. Crickadoodle — June 8, 2018 @ 2:16 pm Reply

    I didn’t follow exactly, since I didn’t have all the ingredients. I left out the spinach and beans and used some salsa instead of the tomatoes. Hubby doesn’t like spinach and beans, so that worked fine. I also used a whole large onion, instead of one small white onion. The flavors meld so well together. Oh, and I added raw chopped chicken and sautéed it into the onions, carrots, celery and garlic before adding the salsa. Really good. Served over rice and also put some over grits, like we do sometimes in Louisiana. Great both ways!

22. Hannah — June 12, 2018 @ 12:10 pm Reply

    I made this last night and it was such a hearty, healthy, comfort meal!! I halved the recipe, shredding one large chicken breast, using a lot of spinach and the same amount of carrots/celery. I also added in about 3/4 cup of chicken stock, a dash of cayenne and oregano. Served with cheese toast and a sprinkle of parm on top!

23. Neva Jacobs — July 23, 2018 @ 9:14 pm Reply

    I made this using fresh tomatoes which I crushed by hand when adding. Had to add some water. Probably used too much garlic but it turned out really good. I’ll definitely make it again . Extra yummy!!!

24. Cindy Hames — August 5, 2018 @ 11:17 am Reply

    My whole family loves this stew! My daughter-in-law is a vegetarian, so I go overboard on the veggies and scoop hers out just before I add the shredded chicken.

25. Deb George — September 17, 2018 @ 10:37 am Reply

    This was amazing I did leave out the red pepper flakes, I can not do hot things. My husbands loved it. I can’t wait to make it again

26. Erika — October 1, 2018 @ 6:57 am Reply

    Soo delicious and easy! I doubled the recipe so we’ll be having it all week! :)

27. Chris — October 13, 2018 @ 12:00 pm Reply

    Fantastic.. I’ve made this like 3 times.
    I switched it up and use frozen onion, red peppers and celery, adding fresh onion and jarred garlic.
    2 bags of spinach, and two 28oz size tomatoes.
    I also use rotisserie chicken.
    I’m going to try a sausage too….

28. Becca — October 14, 2018 @ 7:17 pm Reply

    I made this in the crock pot for our Sunday lunch gathering before our grandson’s last “fall ball” baseball game and it was great! I used diced fire roasted tomatoes, added a second can of drained and rinsed cannellini beans and 2 cups of chicken broth, but did not add the spinach. I had precooked the chicken, but don’t think I would have needed to. Cooked on hi for 3 hours. Served with a little grated Parmesan cheese. It was delish!

29. Angie — October 24, 2018 @ 6:36 am Reply

    Awesome receipe! Will definitely be making it again!

30. Susan Barkeloo — November 4, 2018 @ 8:56 pm Reply

    This turned out amazing. I’ll be making this more often as one of my healthy meals to stick with my diet in the winter.

31. Laurie — November 14, 2018 @ 9:46 am Reply

    Love it. Great flavor and easy to make. Added chicken broth to make it more of a soup than stew. Will definitely make it again.

32. Carolyn — January 17, 2019 @ 3:40 pm Reply

    Absolutely love this and have made it many times. I also add chicken stock , an additional can of cannelloni beans. I also have added

33. Boater Bill — February 3, 2019 @ 4:09 pm Reply

    After 26 years of marriage, my wife wanted to see if I can cook. Well, I made this recipe and let me tell you, I knocked it out of the park! Perfectly delicious. She’s not one to clean her plate usually, she did this time! Next time I’ll make my corn bread to swipe the left over juices.

34. Laurie — February 21, 2019 @ 5:29 pm Reply

    I am always looking for a different kind of soup that is nutrious, flavorful and comforting – This recipe was awesome! I added a little chicken boullion and I used 2 Tablespoons of dried basil instead of the fresh basil – (because I had dried basil in the cupboard and we had 8″ of snow the day I was making it :)

35. Sharon — March 22, 2019 @ 3:58 pm Reply

    Very good.!!! Made in crock pot.!!

36. Catherine — October 23, 2019 @ 10:48 am Reply

    This is so delicious. I’ve eaten it two nights in a row and may have again tonight. Even picky eater hubby loves it. I did use San Marzano crushed tomatoes. Added a lot of deep rich flavor. I think I might add some sherry and a little cream tonight. Definitely a keeper recipe.

37. Rosie — November 18, 2019 @ 10:53 am Reply

    This is one of my favorite go-to recipes all year long! I made it my own by sometimes switching the chicken out for black beans when I host vegetarian friends, and I always add orzo. :) Sooooooo yummy! Thank you for this (and other) awesome recipe!

38. Missy — December 20, 2019 @ 2:16 pm Reply

    I made this a couple nights ago, and it was so good! Even my picky eater loved it, and requested we have it again, soon. I love how simple it was, and the flavors were spot on!

39. Lu Cai Hastings — January 20, 2020 @ 6:38 pm Reply

    Just made this tonight! Absolutely love it! Taste so good! Only that I put one can of tomatoes, not two cans. Already enough for me. Taste so good!

40. Sandy — January 30, 2020 @ 8:28 pm Reply

    Excellent. I used fire roasted tomatoes, added chicken stock and a touch of sherry. I felt it needed a ‘punch’ of something. That did the trick. I did not use red pepper flakes, instead a few dashes of Tabasco sauce. That was a tip from a chef I worked with at a bed and breakfast in Milford, Pa.
    It’s for a ‘souper-bowl’ contest at work tomorrow. I think this recipe gives me a good shot at placing.

41. Robin Kirchner — October 23, 2020 @ 7:51 pm Reply

    This is a very flavorful recipe and makes a generous portion – and we all know how well soup freezes! I had made my chicken breast meat in the instant pot the day before for a different recipe and had plenty left over for this stew, which was handy. I did add a little extra garlic and the left over chicken broth from my Instant Pot from cooking the chicken. I do tend to like my stew a little more brothy. It would be nice to know things like the caloric content, but despite that, I will be making this again.

42. Tim Walsh — October 27, 2020 @ 3:08 pm Reply

    Made this exactly as suggested. Used rotisserie chicken shredded from the bird. Absolutely scrumptious. Had plenty of leftovers which were quite clearly even better the next time! Perfumes the whole kitchen (and house) very nicely as it simmers away . . .

43. MARK A MIELCAREK — January 17, 2021 @ 3:38 pm Reply

    This looks worth trying. What if I was to grill drumsticks to about 75% cooked and then add them whole instead of the shredded chicken?

44. Sarah — August 13, 2021 @ 12:14 pm Reply

    Do you have the nutrition facts for the tomato basil stew?

45. Judy & Pierre Howell — January 9, 2022 @ 5:33 pm Reply

    I loved the stew. I used shredded turkey instead. Do you have the breakdown on calories, fat etc

46. Amy Brown — March 10, 2022 @ 9:23 am Reply

    Is the nutrition information available for this recipe?

47. Emilee Suchil — August 21, 2022 @ 10:58 am Reply

    This soup is amazing! It is so versatile as you can add/subtract ingredients and it still comes out delicious. I was just wondering what the serving size usually it.
    Thank you