Creamy Chicken, Tomato and Vegetable Soup
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 Time10 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Soup
Cuisine: American
Keyword: chicken soup, comfort food, soup, vegetable soup
Servings: 6 servings
Author: Kristi
- 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