Is there a good reason not to add crushed tomatoes to chicken soup?

I am new at cooking soup, but I think tomatoes taste good and that's why I want to add them. But I've also had garlic bread just before chocolate and it ruined the chocolate. Is there a similar flavor clash from tomatoes and chicken soup?

The soup's ingredients are:

  • A whole chicken
  • Carrots
  • Onions
  • Celery
  • Water

I might add some pepper too.

  • Chicken parm has tomato but you don't often see tomato paired with chicken. Give it a try if you like. – paparazzo Oct 5 at 22:32
  • 3
    Tomato is likely to overwhelm chicken broth flavor. – Wayfaring Stranger Oct 5 at 22:35

I added the tomatoes and it made the soup taste better. I tasted the soup without the tomatoes first. I think if I was better at making broth I would have wanted to preserve its flavor. As it was tonight, it needed something more and the tomatoes helped

Years ago a friend was showing me how he makes his stew and said "Watch out for the tomatoes, they like to take over!" Too much tomato will give you tomato soup. My method for chicken soup is to buy a roasted chicken from the grocery and use for a main dish and then sandwiches depending on what you have left. Then drop the carcass (bones, skin, meat pieces) in a pot with your listed ingredients as well as some black peppercorns, bay leaf and fresh or dried thyme. Enough water to cover and simmer an hour give or take. Refrigerate overnight and skim the fat off in the morning. It will be semi-solid and easy to remove. Then pick the meat off the bones discarding skin, bones and fat. I sometimes have added a handful of cherry tomatoes. I think green peppers will change the taste away from chicken as would more tomato. If you want "more" then I have added orzo pasta or Soba noodles cooked in the broth. Be careful as those will nearly double in volume when cooked.

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