Categories: Soup

Ingredients

• 1 pound chicken breasts chopped bite size
• 2 cups uncooked small macaroni
• 3 tablespoon 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 flour
• 5 cups chicken stock or broth
• 2 cans Fire Roasted Diced Tomatoes NOT drained, with garlic, 14.5 oz. cans
• 1 teaspoon sugar
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 tablespoon chicken bouillon
• 1 teaspoon dried parsley or 1 tablespoon fresh
• 1/4 cup loosely packed fresh basil chopped
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups heavy cream or half and half*
• 1 cup grated Parmesan cheese
• Garnish
• Parmesan cheese freshly grated, optional
• fresh basil

Directions

1. Cook pasta in salted water until al dente. Drain and set aside.
2. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
3. 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.
4. Add 1 more tablespoon olive oil, celery, red bell peppers and garlic and cook for 1 minute. Sprinkle in flour and cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by tomatoes, sugar, bay leaves and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through.
5. Stir in Parmesan cheese until smooth followed by heavy cream/half and half. Stir in pasta and chicken. If you would like a less “chunky” soup, stir in additional broth or cream/half and half.
6. Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.

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