Description

In under an hour you can have a super simple and perfectly seasoned soup on the dinner table. It makes a great, warm, satisfying lunch or dinner. Serve with a side salad and a crusty Italian bread.

Ingredients

• 1 lb. chicken breasts, chopped into bite size pieces
• 2 c. small macaroni, uncooked
• 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
• 4-6 garlic cloves, minced
• 1/4 c. flour
• 5 c. reduced sodium chicken stock/broth
• 2 - 14.5 oz. cans fire roasted diced tomatoes with garlic, NOT drained
• 1 t. sugar
• 2 bay leaves
• 1 T. chicken bouillon
• 1 t. dried parsley or 1 T. fresh parsley
• 1/2 t. EACH dried oregano, cumin and salt
• 1/4 t. EACH red pepper flakes and black pepper
• 1/4 c. loosely packed fresh basil, chopped
• 2 c. heavy cream or half and half*
• 1 c. freshly grated Parmesan cheese
• Garnish: freshly grated Parmesan cheese, fresh basil

Steps

1. Cook pasta in well salted boiling water until al dente according to package directions, about 7 minutes; drain; set aside.
2. While pasta is cooking, heat 1 T. olive oil in a large soup pot over medium-high heat; add chicken; cook until almost cooked through. Transfer to a platter; set aside.
3. Melt butter with 1 T. olive oil in the same soup pot; heat over medium-high heat; add onions and carrots; cook, while stirring, for 4 minutes. Add 1 T. olive oil, celery, red bell peppers and garlic; cook for 1 minute. Sprinkle in flour; cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by chicken, tomatoes, sugar, bay leaves and all remaining herbs/spices. Bring to a boil; cover; reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through.