Creamy Chicken, Tomato, and Vegetable Soup

4.58 from 7 votes

This nourishing and satisfying creamy chicken and vegetable soup is one of my favorites.

Creamy Chicken Tomato Vegetable Soup

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.

Carrie Vitt Before and After

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!

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.

A green bowl with chicken and tomato soup.
4.58 from 7 votes

Creamy Chicken, Tomato and Vegetable Soup

By: Kristi
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.
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 6 servings


  • 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
  • 1/2 cup heavy cream, or canned coconut milk for a dairy-free option


  • 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.


Calories: 292kcal, Carbohydrates: 13g, Protein: 18g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 88mg, Sodium: 1124mg, Potassium: 716mg, Fiber: 2g, Sugar: 5g, Vitamin A: 8630IU, Vitamin C: 5.7mg, Calcium: 58mg, Iron: 1.2mg
Like this recipe? Rate and comment below!


About the Author

The Grain Free Family Table

Carrie Vitt is a Nutritional Therapy Practitioner, the author of the successful cooking blog Deliciously Organic, and has authored two cookbooks: Deliciously Organic and The Grain-Free Family Table. 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 FacebookInstagram, and Pinterest.  


A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

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4.58 from 7 votes (7 ratings without comment)
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February 1, 2021 4:06 pm

5 stars
OMG this is soup is so delicious! We have made this several times in the last 2 months. The soup is rich with flavor. I did adjust the recipe just a bit. I only used a 14oz can of crushed tomatoes (less acidity), added 1/2 bag of egg noodles during the sea salt went in, then added 1 tablespoon of cornstarch when adding the heavy cream (adds a more creamy texture). Also, I did not add mushrooms (my kids don’t like them). This recipe is a family go to. So good….

October 19, 2018 2:00 pm

Made this yesterday and it is so good. I made a few changes….used 2 Tbsp olive oil instead of butter. Also subbed Trader Joe’s Everything Seasoning for the Italian seasoning. Sautéed veggies in the olive oil for ten minutes in Instant Pot and then added the rest of ingredients and cooked on “Soup” setting for 30 minutes. Let natural release. Then added 1/2 cup almond milk instead of cream. Came out great.

October 18, 2018 12:49 am

Recommend readings on gluten and relation to thyroid disease please? Will try soup…looks delicious!?

October 17, 2018 7:51 am

5 stars
Tried this using our own organic produce and it was a winner!! Loved every spoonfull!

Regards from South Africa.

December 23, 2017 6:14 pm

I want to make sure I have this right. You add the chicken to the soup uncooked, take it out, cut it up and then add it back in? I don’t make soups like this one often, but usually I cut and brown meat before adding it to soups. Could you do it either way?

Terry Bird
October 10, 2017 7:07 pm

4 stars
This was wonderful except for one thing, the mushrooms came out rubbery and didn’t taste cooked. I will adjust those next time and cook with the carrots, leeks and celery to avoid that. My hubby doesn’t really like cream soup and he won’t share leftovers with his folks!
Thanks for the recipe!

December 29, 2015 10:37 am

Do you have the nurtritional breakdown for this recipe?

May 14, 2015 4:18 pm

5 stars
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)!!

November 25, 2014 6:26 am

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