Print

Creamy Chicken, Tomato and Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Serves 6

Ingredients

Units
  • 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

  1. 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.