Appetizers / Soups / Salads

Creamy Chicken, Vegetable and Tomato Soup takes several minutes to prepare.

Creamy Chicken, Vegetable and Tomato Soup takes 45 minutes to cook.

Creamy Chicken, Vegetable and Tomato Soup makes 8 servings.

The ingredients for Creamy Chicken, Vegetable and Tomato Soup are:

4 tablespoons unsalted butter

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

3 boneless, skinless chicken breasts

1 (24-ounce) jar crushed tomatoes

1/2 cup heavy cream

Here is how you make Creamy Chicken, Vegetable and Tomato Soup:

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.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user QUICHE6.

The nutritional information for Creamy Chicken, Vegetable and Tomato Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 278.3

• Total Fat: 11.7 g
• Cholesterol: 79.6 mg
• Sodium: 955.1 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 3.4 g
• Protein: 26.6 g