Creamy Chicken, Tomato, and Vegetable Soup

The Grain Free Family TableCarrie Vitt is the author of the successful cooking blog Deliciously Organic, and has authored two cookbooks: Deliciously Organic and The Grain-Free Family Table. Carrie also runs a successful meal-planning business and an online 10-video course called Real Food Boot Camp that teaches how to reduce inflammation and find better health with real food. After struggling with health issues for years, she turned to an unprocessed, grain-free diet and has been able to overcome Hashimoto’s disease, chronic migraines, IBS, and eczema. You can also find Carrie on Facebook, Twitter, Instagram, and Pinterest.

Carrie Vitt Before and After

Sometimes life takes a turn and you end up in a place you never even imagined. That’s what happened to me. In 2008 I suddenly developed hives from the neck up that wouldn’t go away. My hair began falling out. I became very depressed and spent many days in bed with ice packs on my face because my skin was burning, red and peeling.

I spent nine months going from doctor to doctor without anyone really listening to me or running tests. I finally found a doctor who listened, ran the required tests and in the spring of 2009 diagnosed me with an autoimmune disease called Hashimoto’s Thyroiditis.

The doctor’s prognosis was unsatisfying: I could take medicine to potentially manage my symptoms, but my thyroid would eventually stop working and I’d be on medications for the rest of my life. I decided to look for another path.

Years ago, I overcame chronic migraines, Irritable Bowel Syndrome and eczema by switching to unprocessed foods, so I called a highly recommended nutritionist and asked for her help with my new health issue. She helped me understand that when the body is taxed, grains and processed foods can cause inflammation. By removing the offending foods, I could let my body rest and encourage recovery.

This new path required a dedication to changing my diet unlike anything I’d experienced before. I couldn’t cheat at all – just one dose of gluten could have caused my body to start attacking itself again! I omitted all processed foods, grains and most sugars. I was allowed to eat small amounts of traditionally prepared fermented soy, though.

So what did I eat? I ate a diet rich in omega-3 fatty acids from pastured meats, healthy fats, eggs, unprocessed dairy (I never had an issue with unprocessed dairy, and in fact, it had a very positive effect on my recovery), seeds, nuts, lots of vegetables, small amounts of natural sweeteners like honey and maple syrup.

It sounds extreme; it felt extreme, too! I was determined to reverse my disease, though. Once I got going, it wasn’t as hard as I’d anticipated. More importantly, my hives eventually went away (I haven’t had any since November of 2009), my hair grew back, my disease is in full remission and I can now spend time with my family and friends. Changing my diet helped me get my life back!

Creamy Chicken Tomato Vegetable Soup

Nourishing soups were the backbone of my diet for many years. My Creamy Chicken and Vegetable Soup is one of my favorites. It keeps in the refrigerator for a few days and you can easily pack some in an insulated thermos for a hot lunch.

Creamy Chicken, Tomato and Vegetable Soup
Author: 
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves/Yield: 6-8
 
Ingredients
  • 4 tablespoons unsalted butter (or palm shortening 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 (homemade preferred)
  • 3 boneless, skinless chicken breasts
  • 1 (24-ounce) jar crushed tomatoes
  • ½ cup heavy cream (or canned coconut milk for a dairy-free option)
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.
  2. Add mushrooms and 1 teaspoon sea salt to pot. Stir and cook for 10 minutes.
  3. Stir in Italian seasoning and cook for 1 minute.
  4. Add stock, chicken, tomatoes and remaining 1 teaspoon salt. Bring to a simmer and cook until chicken is cooked through, about 10 minutes.
  5. 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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18 Comments on "Creamy Chicken, Tomato, and Vegetable Soup"

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Becca from ItsYummi.com
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October 8, 2014 7:24 am

I’ve been following Carrie for the past couple of years and she is SUCH an inspiration to me. This soup looks amazing! Pinned to my soup board for cooking VERY soon 🙂

Karen
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Karen
October 8, 2014 7:52 am

Sounds really good! wondering if you have any of the nutrition info available! THANKS!

Mary Ann
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Mary Ann
October 8, 2014 4:43 pm

My fitness pal will give you recipe nutrition break down.

Michelle Clarke
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Michelle Clarke
October 8, 2014 10:24 am

Karen,
I got this from a friend on facebook and it looks delicious! I also have Hashimoto’s thyroiditis (have for over a decade and taking levothyroixine to control it) and have had unexplained hives (I’m currently taking a daily antihistamine to keep them at bay). I want to get drug free like you have, but don’t know where to start. Can you help me?
Thanks so much!

april edens
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april edens
October 8, 2014 10:51 am

Pinning for this weekend…nothing says fall like homemade soup!

Janet
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Janet
October 8, 2014 3:05 pm

This is an FYI for anyone wondering about nutrition information. Anytime I have a recipe that does not include the info., I go to the site recipes.sparkpeople.com. There is a tab on the home page for the Nutrition Calculator. You enter the ingredients (they have a huge database of common and brand-name foods), enter the servings, and all of the nutrition information pops right up!

Kristy
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Kristy
October 9, 2014 1:32 pm

That’s so awesome. I remember manually doing that math in college when I was cooking and counting calories – such a pain!

Tanya
Guest
October 8, 2014 6:38 pm

I am soooo making this. Soup is my favorite dinner.

Heather Bee
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Heather Bee
October 8, 2014 7:07 pm

Ooooh! This sounds great!! Making it this weekend!! Thank you!

James
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James
October 9, 2014 3:45 pm

Soup sound delish. In your story you said that you switch to unprocessed dairy. Where do you get your dairy and is it the same as raw dairy.

Tammy
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Tammy
October 11, 2014 8:59 am

Made this last night and we loved it! I had the benefit of using home grown leeks, carrots and tomatoes from my garden too.

Jenn
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Jenn
October 16, 2014 5:28 am

Could you also just throw everything (chicken already cut up) in the crock pot? I love having dinner ready and waiting for me when I get home.

Patty
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Patty
November 25, 2014 6:26 am

I made this for lunches this week and WOW – Its fantastic! It’s going into my lunch rotation.

Savvy
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Savvy
May 14, 2015 4:18 pm

Made this soup recently, loved it…then recipe got ‘shared’ and not returned!! It’s raining again, with promise of more rains to come….chicken’s done, all ingredients here…time to grab the pot, and simmer the leeks!! Have added this one to my FAVES, rotation, and look forward to enjoying it often!! Thanks for dinner(s)!!

Leslie
Guest
Leslie
December 29, 2015 10:37 am

Do you have the nurtritional breakdown for this recipe?

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