1 (10 ounce) can peeled and diced tomatoes
1 large onion, diced
1 large carrot, diced
1 (6 ounce) can chicken broth
1 cup chopped cooked chicken breast meat
1/2 teaspoon salt
Place tomatoes in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer until tomatoes are soft, about 5 minutes. Drain.
Place onions, carrots, chicken broth, and chicken in a large stockpot. Bring to a boil. Reduce heat and simmer, stirring constantly, for about 30 minutes, or until vegetables are tender.
Melt butter in a medium saucepan over medium heat. Stir in the salt and cook until butter melts, about 10 minutes. Remove from heat. Stir in chicken and tomato. Mix well and add salt. Pour into dish. Continue to simmer for 5 minutes.
⭐ ⭐ ⭐ ⭐