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1 tbsp canola oil

3 tbsp chopped red onion

2 tbsp minced garlic

1 ¾ pounds chicken breast cut into ½ inch pieces


2 quarts chicken stock


2 oz chopped fresh basil leaves


46 oz canned tomatoes “chopped in puree”


1/3 cup roasted roma tomatoes, chopped in food processor


3 tbsp tomato paste


½ cup water


½ cup cornstarch


1 tbsp salt


1 cup heavy cream


Heat oil in a large soup pot. Add onions and garlic and sauté until slightly tender and lightly golden brown, about 2-3 minutes. Add cut up chicken and sear for 2 minutes stirring regularly. Add stock and basil and then bring to a simmer for 20 minutes. Combine cornstarch, water and salt. Add can tomatoes, roasted Roma tomatoes and tomato paste: bring to a boil. Gradually stir in prepared cornstarch in a thin stream, no larger than a pencil. Turn off heat and stir in cream.


Makes: 1 gallon



Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

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