Creamy Chicken, Tomato and Vegetable Soup

Creamy Chicken, Vegetable and Tomato Soup | #grainfree
I have a secret for all my soups – sweat the vegetables. It’s amazing how you can transform the flavor of a soup with such a simple technique. I usually chop up some carrots, onions, celery and garlic, then throw them into a large pot with a few tablespoons of melted butter (remember, you want to eat your vegetables with a healthy amount of butter so your body can assimilate the nutrients properly). I put the lid on, lower the heat as low as it will go, and leave it to cook for thirty minutes. This creates a smooth, buttery base layer for your soups and stews.

I created this soup out of necessity – I needed to make dinner and hadn’t been to the store. I found a few vegetables, some meat from the freezer, homemade chicken stock (I always keep some on hand), and a bit of cream. Pete loved it so much, I made it again just two days later.

I’m headed to New York City this weekend to attend the International Association of Culinary Professionals Conference. It should be a great time of learning, meeting new people, and finding some great eats. On Sunday, I will be signing books at the IACP Book and Blog Festival in Soho. If you’re in the area please stop by – I’d love to meet you!

Creamy Chicken, Tomato and Vegetable Soup

Creamy Chicken, Tomato and Vegetable Soup

Serves 6


  • 4 tablespoons unsalted butter

  • 4 large carrots, chopped

  • 1 large leek, chopped

  • 2 ribs celery, chopped

  • 4 cloves garlic, minced

  • 8 ounces mushrooms, sliced

  • 2 teaspoons Celtic sea salt, divided

  • 2 teaspoons dried Italian seasoning

  • 4 cups chicken stock

  • 3 boneless, skinless chicken breasts

  • 1 (24-ounce) jar crushed tomatoes

  • 1/2 cup heavy cream (or canned coconut milk for a dairy-free alternative)


Melt butter in a large pot. Add carrots, leek, celery and garlic. Stir. Cover pot and reduce heat to low. Cook for 30 minutes. Add mushrooms and 1 teaspoon sea salt to pot. Stir and cook for 10 minutes. Stir in Italian seasoning and cook for 1 minute. Add stock, chicken, tomatoes and remaining 1 teaspoon salt. Bring to a simmer and cook until chicken is cooked through, about 10 minutes. Remove chicken from pot, chop into bite-size pieces and add back to the soup. Pour in cream and season to taste. Serve.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!


  1. Thanks for the cooking trick. I am not a big soup person but next time I make one I will take the veggie tip onto consideration. Have fun in NYC, I wish I could go to the conference, I bet it will tons of fun. Let’s know how it goes and if you can post some pictures :-)

  2. kahlia

    The weather has been perfect for soup lately here in Houston — overcast and lots of rain. I made a large pot of this Wednesday evening to last for a few days. We loved it so much it only made it through 2 days! Thank you so much for sharing your secrets and your recipes 😉

  3. Amye Kelly

    This soup is absolutely delicious…a new favorite for my family. My husband said, “There is no way this is healthy, right?” I added about 5 handfuls of fresh baby spinach at the end for an added health boost because my kids will eat spinach this way!! : ) Thanks so much for the great recipe!

  4. Michelle

    Wonderfully delicious recipe! I made this for guests this week and every single person raved about it. We live in Iraq and don’t have canned tomatoes, so I always roast tomatoes with coconut oil, salt, pepper, and Italian seasoning, and then freeze in jars to use in soups like this. Also, we don’t have leeks so I subbed onions and diced broccoli stems (just happened to have some in the freezer!). Thanks for all of your great recipes!

    • Deliciously Organic

      Love your substitutions. I bet it tasted amazing with homemade roasted tomatoes. I need to preserve some tomatoes this summer when they are at their prime. It’s fun to know that you are serving up these recipes from thousands of miles away!

  5. This sounds like a wonderful spring recipe! I would think to add a few cups of slivered greens such as chard or kale that I’ve wintered over in the final minutes of cooking to “get my green on”. I add greens to everything, one can never have too much chlorophyll!!
    Love the site– just found it!

  6. Rachel

    So… You cook the raw, whole chicken breasts in the broth, take it ut and chop it up, and return it to the soup? Sorry if that’s completely obvious and routine, I’m new to cooking meats and I apparently have always assumed they need to be cooked separately before coming in to contact with other foods. O.o Please help me straighten myself out. XD

    By the way, I just found your site tonight and I absolutely love it. I very quickly developed several diseases – autoimmune, pancreatic, diabetes – and I’m 24, exercise and looked completely healthy, always been in shape and athletic. I would probably be hooked up in a hospital or worse if I hadn’t discovered Healing Naturally by Bee, which is very similar to the diet you were (are?) following, albeit much more strict. And I’m off all my meds and getting healthier each day. It’s simply AMAZING what food can do… Thanks for offering your creativity and expertise. I am getting my mom your cookbook for Christmas. :) May I ask if it’s primarily grain-free? I see there’s a mix on your site.

    Xx With love from Australia,
    Rachel W.

    • Deliciously Organic

      Yes, you put them in raw, boil them and then cut them. It’s similar to making a broth with raw meat. Cook’s Illustrated uses this method in many of their soups and it works well.

      I’m so glad you are feeling better and seeing your symptoms subside! There is a mix of whole wheat/gluten free/and grain free on my site, b/c the recipes have evolved with me and my health. I first turned to organics to cure my migraines, then a few years ago I had an amalgam filling removed, the doctor didn’t take the proper precautions, my thyroid absorbed most of the mercury/heavy metals, and as a result ended up with Hashimoto’s disease. Going grain free has helped my disease reverse, and it’s now almost completely gone. It’s been an interesting journey! :) My cookbook was written at a time when I was just getting into whole foods so there are many recipes utilizing grains, but I am finishing up a small digital addition that will include grain free adaptations for most of the recipes in the book. I’ll make an announcement when it’s available.

  7. Rachel

    That’s amazing – congratulations on your health!

    Thanks for the patience with my noob-ness and the instruction. I will keep an eye out for the digital grain-free adaptation :)

    Bless you and your family.

  8. Caroline

    I made this for dinner last night because I wanted soup, but I didn’t have the luxury of the typical 2-3 hours for prep & cook time prior to dinner. I had all of the ingredients on hand for this recipe, and it looked intriguing due to some new techniques for me & interesting blend of ingredients. Well… Please let me say, I understand you don’t know me, but you are my new best friend. This soup was by far one of the best soups I had in my life… My husband raved about it, my 22 month old son actually drank from his soup bowl when he was done eating the veggies, and I almost cried when I finished the leftovers today at lunch! You really made an impression on my family with this recipe, and that’ s not easy to do since I rarely make the same thing twice! This one is a keeper though, and I’m looking forward to sharing it with many more people for years to come! Thank you!

  9. I’ve made this a couple times now, and it is a big hit here! My 13-y-o loves taking tomato soup for school lunches, so I thought he might like this as another option, and he LOVES it. :) I just made it again last night, this time using leftover turkey from Thanksgiving (and stock made from the carcass). Delicious! I even doubled it to have plenty to freeze for another dinner later and several lunches. I froze a few 1-cup lunch servings last time, and it freezes really well. It’s in our recipe binder to be kept in rotation now (which includes several of your recipes, actually!). Thanks for the great recipe!

  10. Oh, and I meant to add… I cook dairy-free b/c I am lactose-intolerant, as is my 4-y-o. I have used either cashew milk or a mix of cashew milk and coconut milk in place of the cream, and it works just fine! As far as we’re concerned, you can’t tell it’s not real cream! 😉 So, for anyone wondering about dairy alternatives, those have worked great for us!

  11. Ashley

    I am delighted that I found you and your blog!! I just made this soup for lunch today and it is amazing !!
    This was my first time cooking with leeks & loved the flavor it added. I will now be using leeks for more dishes. I had to look up how to chop the leeks ( which part to discard). But after that it was smooth sailing!
    And i used some leftover chicken that I had on hand. i love so many of your dishes….sweet potato casserole was especially good. The chicken noodle soup…umm so good. I think ive made 4 batches of the chicken stock this week! its a genius recipe, it’s so easy and so healing. I love bone broth!
    I just can’t wait to try more of your recipes!

    In fact, I’m getting hungry just writing this…I’ll have to have another bowl of the soup now!

    Thanks so much. Wish I could hug you !

  12. Andrea manor

    This is the best soup I’ve ever made! Seriously good, my husband and kids raved about it. I think I’m becoming obsessed with your website. I think I will be asking for your cookbook for Christmas!

  13. Mel

    I made this for dinner last night for our family. Everyone loved it!! The taste was amazing. I used my homemade turkey stock and added a handful of brown rice shell noodles for the kids. Thanks!

  14. Jenny

    This WAS delicious! Just curious if all recipes on this website are for those of us with Hashimoto’s?
    I thought we were supposed to avoid nightshades and almost everything else ha!
    Just curious if this worked for you!
    Cuz I could eat like this alll day

    • I’m so glad you enjoyed it! Most of the recipes on my site are great for those dealing with Hashimoto’s. Everyone is biochemically individual, so not all of us need to avoid dairy or nightshades while healing. I never needed to avoid those 2 food groups, but I know many do! :) If you go to my “recipe” page and click on “grain-free” or “paleo” both of those pages of recipes would be helpful for you.


Leave a Comment

Your email address will not be published. Required fields are marked *