Collect ingredients like chicken breasts/thighs, tomatoes (fresh or canned), chicken broth, onion, garlic, carrots, celery, heavy cream, herbs (like thyme or basil), and olive oil.
Start by chopping your onion, garlic, carrots, and celery finely. If using fresh tomatoes, dice or roughly chop them. Cut the chicken into bite-sized pieces.
Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until they're softened and fragrant, usually about 5-7 minutes.
Push the sautéed vegetables to the side of the pot and add the chicken pieces. Cook until they're lightly browned on all sides.
Pour in the diced tomatoes (or canned tomatoes) along with the chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
Let the soup simmer on low-medium heat for about 20-25 minutes, allowing the flavors to meld together and the chicken to cook through.
Once the soup has simmered and the chicken is fully cooked, use an immersion blender or transfer portions of the soup carefully to a blender to puree it to your desired consistency. This step gives it the creamy texture.
Stir in the heavy cream gradually, allowing the soup to heat through without boiling. Season with salt, pepper, and herbs to taste. Let it simmer for a few more minutes before serving.