Tuesday, December 1, 2015

creamy basil parmesan italian chicken soup

Hall of Fame!  This soup recipe was an instant hit at my home.  In fact, it's my new favorite and I can't imagine that changing any time soon.  Don't bother going out- stay in and have a bowl of heaven at home.  Enjoy with some crusty bread.

creamy basil parmesan italian chicken soup (adapted from Carlsbad Cravings)
3 large chicken breasts, chopped bite sized
1 cup whole wheat small macaroni
2 tablespoons olive oil, divided
2 tablespoons butter
1 small onion, chopped
1 cup sliced carrots
1 cup chopped celery
1 red bell pepper, chopped
6 garlic cloves, minced
1/4 cup flour
6 cups chicken stock
2 (14.5 ounce) cans fire roasted diced tomatoes, undrained
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1 tablespoon chicken stock
1/4 cup loosely packed fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup heavy cream or half and half (I used half and half)
1 cup grated Parmesan cheese

Heat 1 tablespoon oil in a soup ot over medium high heat.  Add chicken and cook until almost done.  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 celery, red peppers and garlic and cook for 1 minute.  Sprinkle in flour and cook, while stirring.  Gradually stir in chicken stock followed by tomatoes, bay leaves, pasta and all remaining herbs and spices.  Bring to a boil; cover and reduce to a gentle simmer.  Add the chicken and continue to simmer for 15-20 minutes. 
Stir in Parmesan cheese followed by half and half.

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