This Creamy Italian Chicken Soup is the perfect combination of comforting warmth and rich flavors. With tender chicken, perfectly cooked macaroni, and a medley of vegetables simmered in a flavorful broth, this soup is elevated with the addition of Parmesan cheese and a touch of cream, creating a silky texture that will have you coming back for seconds. It’s a delicious one-pot meal that’s perfect for any occasion, whether you’re looking for a cozy weeknight dinner or something to impress your guests.
Ingredients :
- 1 pound of chicken breast, diced into bite-sized chunks for easy cooking and enjoyment.
- 2 cups uncooked small macaroni
- 3 tablespoons olive oil, divided
- 3 tablespoons butter
- 1 small onion, chopped
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 4-6 garlic cloves, minced
- 1/4 cup all-purpose flour
- 5 cups reduced-sodium chicken broth
- 2 (14.5 oz) cans fire-roasted diced tomatoes, not drained (with garlic)
- 1 teaspoon sugar
- 2 bay leaves
- 1 tablespoon chicken bouillon
- 1 teaspoon of dried parsley or 1 tablespoon of fresh parsley for a touch of herbal freshness.
- ½ teaspoon each of dried oregano, ground cumin, and salt to enhance the dish’s flavor profile.
- 1/4 teaspoon each red pepper flakes, black pepper
- 1/4 cup fresh basil, loosely packed and chopped
- 2 cups heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese
Garnish:
- Freshly grated Parmesan cheese
- Fresh basil, chopped
Instructions:
Step 1: Cook the Chicken
- In a spacious pot, warm 1 tablespoon of olive oil over medium-high heat.
- Introduce the diced chicken breast, seasoning it with salt and pepper to your liking.
- Sauté for 4 to 5 minutes, stirring occasionally, until the chicken is golden brown on all sides but still slightly undercooked. Transfer the chicken to a plate and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add 2 tablespoons of olive oil and 3 tablespoons of butter.
- Once melted, add the chopped onion, sliced carrots, celery, and red bell pepper. Cook the vegetables for 5 to 7 minutes, stirring occasionally, until they are tender and lightly caramelized.
- Incorporate the minced garlic and sauté for an additional minute until its aroma is released.
Step 3: Make the Roux
- Dust the vegetables with flour, then stir thoroughly to ensure they are evenly coated.
- Cook the flour for about 1 minute to remove the raw taste, stirring constantly.
Step 4: Add Broth and Simmer
- Slowly add the chicken broth while continuously stirring to prevent any lumps from forming.
- Add the fire-roasted diced tomatoes (including their juice), sugar, bay leaves, chicken bouillon, parsley, oregano, cumin, salt, red pepper flakes, and black pepper.
- Return the browned chicken to the pot.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
Step 5: Cook the Pasta
- As the soup simmers, prepare the macaroni in a separate pot by following the instructions on the package.
- Drain and set aside.
- Alternatively, you can add the uncooked macaroni directly to the soup in the last 10 minutes of cooking time, but make sure to stir frequently to prevent sticking.
Step 6: Add Cream and Cheese
- Remove the bay leaves from the soup.
- Stir in the heavy cream (or half-and-half) and freshly grated Parmesan cheese, letting the cheese melt into the soup.
- Add the cooked macaroni and chopped fresh basil, stirring to combine.
- Let the soup simmer for an additional 5 minutes until it reaches the desired consistency.
Step 7: Serve
- Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil.
- Serve hot with crusty bread for dipping, if desired.
Conclusion:
This Creamy Italian Chicken Soup is the perfect balance of rich, creamy broth and hearty vegetables, with the comforting flavors of garlic, tomatoes, and Parmesan cheese. The tender pieces of chicken, combined with the al dente macaroni, create a delicious, satisfying meal. Whether you’re serving it for a family dinner or a casual gathering with friends, this soup is sure to impress with its restaurant-quality taste and comforting warmth.
Creamy Italian Chicken Soup – A Hearty and Flavorful Comfort Dish
A creamy, flavorful Italian chicken soup featuringtender chicken, vegetables, macaroni, and a rich broth enhanced with Parmesancheese and cream.
Ingredients
- 1 pound of chicken breast diced into bite-sized chunks for easy cooking and enjoyment.
- 2 cups uncooked small macaroni
- 3 tablespoons olive oil divided
- 3 tablespoons butter
- 1 small onion chopped
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 red bell pepper chopped
- 4-6 garlic cloves minced
- 1/4 cup all-purpose flour
- 5 cups reduced-sodium chicken broth
- 2 14.5 oz cans fire-roasted diced tomatoes, not drained (with garlic)
- 1 teaspoon sugar
- 2 bay leaves
- 1 tablespoon chicken bouillon
- 1 teaspoon of dried parsley or 1 tablespoon of fresh parsley for a touch of herbal freshness.
- ½ teaspoon each of dried oregano ground cumin, and salt to enhance the dish’s flavor profile.
- 1/4 teaspoon each red pepper flakes black pepper
- 1/4 cup fresh basil loosely packed and chopped
- 2 cups heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese
- Freshly grated Parmesan cheese
- Fresh basil chopped
Instructions
Step 1: Cook the Chicken
- In a spacious pot, warm 1 tablespoon of olive oil over medium-high heat.
- Introduce the diced chicken breast, seasoning it with salt and pepper to your liking.
- Sauté for 4 to 5 minutes, stirring occasionally, until the chicken is golden brown on all sides but still slightly undercooked. Transfer the chicken to a plate and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add 2 tablespoons of olive oil and 3 tablespoons of butter.
- Once melted, add the chopped onion, sliced carrots, celery, and red bell pepper. Cook the vegetables for 5 to 7 minutes, stirring occasionally, until they are tender and lightly caramelized.
- Incorporate the minced garlic and sauté for an additional minute until its aroma is released.
Step 3: Make the Roux
- Dust the vegetables with flour, then stir thoroughly to ensure they are evenly coated.
- Cook the flour for about 1 minute to remove the raw taste, stirring constantly.
Step 4: Add Broth and Simmer
- Slowly add the chicken broth while continuously stirring to prevent any lumps from forming.
- Add the fire-roasted diced tomatoes (including their juice), sugar, bay leaves, chicken bouillon, parsley, oregano, cumin, salt, red pepper flakes, and black pepper.
- Return the browned chicken to the pot.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
Step 5: Cook the Pasta
- As the soup simmers, prepare the macaroni in a separate pot by following the instructions on the package.
- Drain and set aside.
- Alternatively, you can add the uncooked macaroni directly to the soup in the last 10 minutes of cooking time, but make sure to stir frequently to prevent sticking.
Step 6: Add Cream and Cheese
- Remove the bay leaves from the soup.
- Stir in the heavy cream (or half-and-half) and freshly grated Parmesan cheese, letting the cheese melt into the soup.
- Add the cooked macaroni and chopped fresh basil, stirring to combine.
- Let the soup simmer for an additional 5 minutes until it reaches the desired consistency.
Step 7: Serve
- Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil.
- Serve hot with crusty bread for dipping, if desired.