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Creamy Chicken Tomato Vegetable Soup

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.

Course Soup
Cuisine American
Keyword chicken soup, comfort food, soup, vegetable soup
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Yield 6 servings
Calories 292 kcal
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


  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.