Chicken Italian Soup
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Chicken Italian Soup
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This Italian Soup tastes is about to become your favorite soup! It tastes better than any restaurant at a fraction of the cost! It is super easy, seasoned to perfection and bursting with tender chicken, tomatoes, carrots, celery and macaroni enveloped by creamy Parmesan broth.
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Ingredients
- 1 pound chicken breast chopped bite size
- 2 cups macaroni small, uncooked
- 3 tablespoon olive oil divided
- 3 tablespoons butter
- 1 onion small, chopped
- 1 cup carrot sliced
- 1 cup celery chopped
- 1 red bell pepper chopped
- 4-6 garlic cloves, minced
- 1/4 cup flour
- 5 cups chicken broth reduced sodium
- 2 .5 oz. cans diced tomatoes NOT drained, with garlic, fire roasted
- 1 teaspoon sugar
- 2 bay leaf
- 1 tablespoon chicken bouillon
- 1 teaspoon parsley or 1 tablespoon fresh, dried
- 1/2 tsp EACH oregano dried oregano
- 1/2 tsp EACH cumin
- 1/2 tsp EACH salt
- 1/4 tsp EACH red pepper flakes
- 1/4 tsp EACH pepper
- 1/4 cup basil loosely packed, fresh, chopped
- 2 cups heavy cream or half and half*
- 1 cup Parmesan Cheese freshly grated
Garnish
- Parmesan Cheese freshly grated
- basil fresh
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
- Melt butter with 1 tablespoon olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 4 minutes.
- Add 1 more tablespoon olive oil, celery, red bell peppers and garlic and cook for 1 minute. Sprinkle in flour and 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 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. If you would like a less “chunky” soup, stir in additional broth or cream/half and half.
- Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.
Notes
- *Soup will not be as creamy if you use half and half but still delicious!
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