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

Steps

1. Cook pasta in well salted water until al dente. Drain; set aside.
2. 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.
3. 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.