Creamy Chicken, Tomato and Vegetable Soup

By Deliciously Organic
Yield 6 servings

Ingredients:

• 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 (or canned coconut milk for a dairy-free alternative)

Method:

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.