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Creamy Chicken, Tomato and Vegetable Soup

by Deliciously Organic on March 28, 2012

Creamy Chicken, Vegetable and Tomato Soup | DeliciouslyOrganic.net #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.

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{ 57 comments… read them below or add one }

Amanda March 28, 2012 at 9:59 am

Great tips!! I would love to make it. Sounds amazing!


Maria March 28, 2012 at 10:02 am

I want this for lunch!


Lucy Lean March 28, 2012 at 10:04 am

One look at that pic and my mouth was drooling!


Karen March 28, 2012 at 12:51 pm

YUM! Thanks and have FUN this weekend. By the way, I love your new photo…beautiful!


Jen March 28, 2012 at 1:44 pm

hmmmm, I’ve got a chicken cooking and was planning some soup to go in leftover soup bowls….. this might be dinner! Thanks, looks wonderful


Bev Weidner March 28, 2012 at 2:16 pm



Brooke @ Food Woolf March 28, 2012 at 3:31 pm

Little hints like this turn into valuable tools for home cooks like us. Thank you for sharing your secrets!


Allison [Girl's Guide to Social Media] March 28, 2012 at 4:53 pm

I had no idea about sweating the vegetables. Thanks for the tip! I bet sweating the veggies makes the house smell good too.


HeatherChristo March 28, 2012 at 5:00 pm

this looks so comforting and delicious right Carrie!


Eat Good 4 Life March 28, 2012 at 7:09 pm

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 :-)


The Mrs @ Success Along the Weigh March 29, 2012 at 4:31 am

Thanks for the tips! This looks delicious. I can’t wait to try it!


Sophie March 29, 2012 at 8:09 am

What a truly appetizing & tasty looking soup: it is a meal on its own! :)

The dish looks fabulous! 😉


Jennifer @ Something Like That Designs March 29, 2012 at 9:08 am

Looks great Carrie! Have fun in New York!


marla {family fresh cooking} March 29, 2012 at 10:53 am

Such a delightful bowl of soup + I will be sure to sweat my veggies :)


aida mollenkamp March 29, 2012 at 11:45 am

I agree, Carrie! This is a time when sweating is a very good thing!


kahlia March 30, 2012 at 6:32 am

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 😉


Deliciously Organic April 2, 2012 at 1:12 pm

You’re welcome! I’m so glad you enjoyed it!


Megan Schrecengost March 30, 2012 at 4:58 pm

Oh man, this tastes wonderful! We just enjoyed two bowls each. So soothing.


Deliciously Organic April 2, 2012 at 1:11 pm

Yay! Thanks for the feedback. Enjoy!


Kristina Vanni March 31, 2012 at 9:18 am

So yummy! I want to make a big pot of this and save for leftovers!


Anna April 2, 2012 at 12:44 pm

I made this over the weekend and it is so good. Thank for the tip about sweating the veggies it added extra flavor.


Deliciously Organic April 2, 2012 at 1:11 pm

Thanks for letting me know. I’m so glad you enjoyed it!


Tara foreman April 3, 2012 at 7:30 am

What can you substitute the heavy cream with? I’m allergic to dairy and this recipe sounds amazing!!!!


Deliciously Organic April 5, 2012 at 9:20 am

Maybe some almond milk? It won’t be quite as creamy, but it should still taste great.


Amye Kelly April 3, 2012 at 5:58 pm

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!


teresa April 6, 2012 at 4:12 pm

This looks so good Carrie!
Love the idea of the tomatoes and chicken combined.
Hope to make this tomorrow!
It’s still chilly up here in the Northwest~ xo


Brandy April 6, 2012 at 6:58 pm

The soup looks fabulous! I can’t wait to give it a try and “sweat” the veggies.

I love the placemats too!


Michelle April 7, 2012 at 7:52 am

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 April 7, 2012 at 11:53 am

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!


Susie April 11, 2012 at 8:28 pm

I made this tonight, Carrie. Andy and I we’re Extremely impressed with just how wonderful our house smelled. And It was delicious! Thank you for sharing your wonderful recipes!!


Meg April 18, 2012 at 5:25 am

We made this tonight and loved it! Thanks for another great recipe, Carrie! :)


marcella April 24, 2012 at 8:42 am

We made this for dinner last night with leftover roast turkey and homemade turkey stock and it was really delicious! Thanks so much for sharing the recipe.


Diane Lassen, RN, HHC April 24, 2012 at 2:29 pm

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!


Rachel August 30, 2012 at 11:04 pm

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 August 31, 2012 at 9:37 am

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.


Rachel August 31, 2012 at 12:05 pm

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.


Rachael {SimplyFreshCooking} September 21, 2012 at 10:37 am

I’m sick with a cold right now, and I could totally go for some of that soup! Ugh, come to Omaha and make me some?? Lol.


Caroline October 21, 2012 at 6:52 pm

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!


Deliciously Organic October 22, 2012 at 9:28 am

I appreciate the feedback! I’m so glad I could “help out” last night. :) I loved envisioning your little one drinking the soup. Too cute!


Daisy November 28, 2012 at 10:47 am

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!


Daisy November 28, 2012 at 10:50 am

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!


Ashley November 30, 2012 at 12:21 pm

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 !


Kiran February 8, 2013 at 4:42 am

This was fantastic! My kids LOVED it, as did I. My husband even commented on how flavorful it was. This is a real keeper!


Holly March 1, 2013 at 7:31 am

What is the nutritional info/calorie count for this recipe?


Deliciously Organic March 1, 2013 at 8:37 am

I do not have the nutritional/caloric values of this recipe.


Andrea manor November 12, 2013 at 12:28 pm

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!


Deliciously Organic November 12, 2013 at 1:48 pm

Thank you! I’m so glad you all enjoyed it! :)


Katie December 27, 2013 at 11:39 am

Do you have any suggestions for a replacement for mushrooms? Just sub in more of the other veggies?


Deliciously Organic December 30, 2013 at 5:08 am

You can substitute other veggies or just leave them out completely.


Jennifer January 6, 2014 at 2:51 pm

I made this tonight for the first time and it won me a “Mommy, you make the best soup I’ve ever had.” It really is delicious.


Deliciously Organic January 7, 2014 at 9:24 am

How sweet! Thank you for the feedback. :)


Mel January 24, 2014 at 5:15 am

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!


Deliciously Organic January 24, 2014 at 5:47 am

Thank you for the feedback. I’m so glad you all enjoyed it! :)


Amy January 30, 2014 at 4:33 pm

Recipes like these make it easier to avoid the drive thru on hectic evenings. Loved this recipe. One cutting board, one pot. Easy and delicious!


Deliciously Organic January 31, 2014 at 7:35 am

I’m so glad you’ve found the recipe helpful! :)


Karen February 3, 2014 at 6:30 pm

This soup was the best I’ve made in a loooong time! The cream was just enough to give it a nice velvety mouth feel. My husband and I had to have seconds! Thanks for sharing!!!!!


Deliciously Organic February 5, 2014 at 7:48 am

You’re welcome! I’m so glad you all enjoyed it! :)


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