Creamy Chicken, Tomato and Vegetable Soup has been a reader favorite for over 8 years now! It’s creamy, full of flavor and super comforting.
I have a secret for all my soups – sweat the vegetables. This simple technique adds loads of flavor to soups and stews!
All you need to do is chop up some carrots, onions, celery and garlic, then throw them into a large pot with a few tablespoons of melted butter or ghee. Put the lid on, and lower the heat as low as it will go, and leave it to cook on the stove for thirty minutes. This creates a smooth, buttery base layer for your soups and stews.
Here are some other soups you might enjoy!
Homemade Cream of Mushroom
Butternut Squash, Coconut and Carrot Soup
Lentil Soup with Swiss Chard and Sausage
White Bean and Ham Soup
Serves 6
Save RecipeIngredients
- 4 tablespoons unsalted butter (or 3 tablespoons coconut oil for a dairy-free option)
- 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 or meat 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)
Instructions
- 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.
Photo Credit: Becky Winkler
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