Creamy Chicken, Basil, and Parmesan Italian Soup
Description
Love a creamy soup? Make this great Italian inspired soup with chicken, veggies, herbs, cream and cheese. It's comforting and filling enough to satisfy your hunger. Serve with a crusty bread.
Ingredients
1 lb. chicken breasts, chopped bite size
2 c. uncooked small macaroni
3 T. olive oil, divided
3 T. butter
1 small onion, chopped
1 c. sliced carrots
1 c. chopped celery
1 red bell pepper, chopped
6 garlic cloves, minced
1/4 c. flour
5 c. chicken stock
2 -14.5 oz. cans Fire Roasted Diced Tomatoes with garlic, with juices
1 t. sugar
2 bay leaves
1/2 t. dried oregano
1/2 t. ground cumin
1 T. chicken bouillon
1 t. dried parsley or 1 T. fresh
1/4 c. loosely packed fresh basil, chopped
1/4 t. red pepper flakes, or to taste
1/2 t. salt
1/4 t. freshly ground black pepper
2 c. heavy cream or half and half for a less creamy consistency
1 c. grated Parmesan cheese
garnish:
freshly grated Parmesan cheese, if desired
fresh basil, if desired
Directions
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Cook pasta in well salted water until al dente. Drain; set aside.
Meanwhile, heat 1 T. olive oil in a large Dutch oven over medium-high heat. Add chicken; cook until almost cooked through. Set aside on a plate.
Melt butter with 1 T. olive oil in the same pot; heat over medium-high heat. Add onions and carrots; cook, while stirring, 4 minutes.
Add the last T. olive oil, celery, red bell peppers and garlic; cook 1 minute. Sprinkle in flour and cook, while stirring, 3 minutes. Gradually stir in chicken stock followed by tomatoes, sugar, bay leaves and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through.
Stir in Parmesan cheese until smooth, followed by heavy cream/half and half; stir in pasta and chicken. If a less chunky soup is desired, stir in more stock or cream/half and half.
Garnish with freshly grated Parmesan cheese and basil; season with salt and pepper, to taste.
6 servings