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Description
Creamy tomato-based chicken soup with herbs and Parmesan cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute more.
- Pour in chicken broth and diced tomatoes. Bring to a simmer.
- Add chicken pieces and cook until chicken is cooked through, about 10-15 minutes.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
Notes
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking.
- Serve with crusty bread for dipping.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg