Description
A delicious and comforting Tuscan-inspired chicken soup.
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup cooked small pasta
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken and cook until browned.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, cook for 1 minute.
- Pour in chicken broth and diced tomatoes. Season with oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.
- Stir in heavy cream and cooked pasta.
- Simmer for 5 minutes.
- Stir in Parmesan cheese.
- Garnish with fresh basil.
Notes
- You can substitute rotisserie chicken for a quicker meal.
- Add a pinch of red pepper flakes for heat.
- Adjust seasonings to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg