Description
Indulge in a bowl of Creamy Italian Chicken Soup, a dish that combines tender chicken, fire-roasted tomatoes, creamy Parmesan-infused broth, and hearty pasta with a medley of vegetables and fresh herbs. This soul-warming recipe is perfect for chilly nights or whenever you’re craving a satisfying and flavorful meal. Serve it with a slice of crusty bread, and you’ve got yourself a restaurant-worthy experience right at home!
Ingredients
Scale
- 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
Notes
- Customize Your Soup: Feel free to add extra vegetables like spinach, zucchini, or mushrooms for additional nutrients and flavor.
- Make It Spicier: Increase the red pepper flakes for a spicier kick or add a splash of hot sauce.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free alternative and use gluten-free pasta.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the creamy texture.
- Freezing Tip: To freeze, omit the pasta and cream. Add these fresh when reheating the soup after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian