Creamy Chicken, Vegetable and Tomato Soup

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

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: 8

Number of Servings: 8

Recipe submitted by SparkPeople user QUICHE6.