Creamy Basil Parmesan Italian Soup

By Stef -

I gave this a 7 and Jared gave its  6.5 (he's not generous in his ratings because he feels that if he gives everything a high rating, it loses his value). Next time I make this, I'll leave the chicken out. The recipe came from carlsbadcravings.com.

  • 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 14.5 oz. cans Fire Roasted Diced Tomatoes (with garlic), NOT drained I used 1 can fire roosted and one regular can diced tomatoes 
  • 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 I used dried
  • Dash - 1/4 teaspoon red pepper flakes 
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy cream or half and half* I used half and half 
  • 1 cup grated Parmesan cheese

  • Garnish 
  • freshly grated Parmesan cheese (optional)
  • fresh basil

Here's the link to the directions: http://www.carlsbadcravings.com/creamy-basil-parmesan-italian-soup-recipe/

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