I Tried this Creamy Italian Soup Recipe from Carlsbad Cravings

This week I made this creamy chicken Italian soup recipe from Carlsbad Cravings, and oh my goodness, let me tell you, it was such a hit with us. We got about 4 meals out of it (about 8 bowls since there are two of us), and every time looked forward to tasting it’s creamy thick tomato base, with pasta, Parmesan cheese, vegetables, and basil. I could see any fine Italian restaurant offering this on the menu. This recipe is not difficult, but it does take a while to chop all the vegetables and chicken.

You can see the full recipe and original post from Carlsbad Cravings blog, here. But I will post it here below because I want to share this one.

• 

• 

• 

Ingredients

• 1 lb. cubed chicken breast
• 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 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 dried parsley or 1 tablespoon fresh
• 1/2 tsp EACH dried oregano. cumin, salt
• 1/4 tsp EACH red pepper flakes, pepper
• 1/4 cup loosely packed fresh basil, chopped
• 2 cups half and half
• 1 cup freshly grated Parmesan cheese

Instructions

1. Cook pasta in salted water until al dente, drain, and set aside.
2. Meanwhile, heat 1 tablespoon olive oil in a large 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 chicken, 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. 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.

Chicken Soupcreamy soupItalian SoupSoupSoup recipes