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Description
A creamy tomato-based chicken soup with Italian herbs and Parmesan cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 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 leaves, 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, basil, and red pepper flakes and cook for 1 minute more.
- Stir in crushed tomatoes and chicken broth. Bring to a simmer.
- Add chicken and cook until cooked through, about 15 minutes.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Garnish with fresh basil leaves before serving.
Notes
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the soup during the last few minutes of cooking.
- You can use chicken thighs instead of chicken breasts.
- Serve with crusty bread for dipping.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg