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Creamy Chicken & Parmesan Soup

  • 8 oz. of Bowtie (farfalle) pasta

  • 4 chicken breast cutlets or 2 large chicken breasts cut in half (about 1.5 lbs.)

  • 1 tsp salt, divided

  • ½ tsp black pepper, divided

  • 1 tsp dried oregano, divided

  • 1 Tbsp. olive oil

  • 2 Tbsp. butter

  • 3-4 ribs of celery, diced

  • 3 carrots, sliced

  • 1 medium orange pepper, diced

  • 1 medium red pepper, diced

  • 1 large onion, diced

  • 4 cloves of garlic, minced

  • ¼ cup of flour

  • 6 cups chicken broth or stock

  • 2 cans (14.5oz) of fire roasted tomatoes with garlic

  • ½ tsp cumin

  • 1 tsp sugar

  • Dash crushed red pepper

  • 2 Tbsp. fresh parsley, chopped

  • ¼ cup fresh basil, chopped

  • 1 ½ cups heavy cream

  • ¾ cups shredded parmesan cheese, plus more for serving

  1. Bring a pot of water to a boil, add ½ lb. of bowtie pasta and cook until al dente, drain and set aside.

  2. While the pasta cooks, season chicken with ½ tsp salt, ¼ tsp black pepper and ½ tsp oregano and dice into bite sized pieces.

  3. Over medium heat, add olive oil and butter in a large soup pot and heat until the butter is melted, and then add the diced chicken. Sauté for 5-6 minutes until chicken is no longer pink. Remove to a plate and set aside.

  4. Increase the heat to medium high and add diced celery and carrots to the pot and sauté for 5 minutes. Add the orange and red peppers and onion and continue to cook for additional 3 minutes. Finally, add the minced garlic and sauté for 1 additional minute and then turn the heat to low.

  5. Add the flour and stir everything to coat the veggies in the flour for 2-3 minutes. Add 6 cups of chicken broth or stock and turn the heat back to medium high.

  6. Add the fire roasted tomatoes, the diced chicken, ½ tsp oregano, ½ tsp salt, ¼ tsp black pepper, the cumin, sugar, crushed red pepper and the fresh parsley & basil. Bring to a boil and then turn the heat down to low and simmer for 10 minutes or so.

  7. Add in the cooked noodles, heavy cream and shredded parmesan. Turn off the heat and stir it all up. Once the cheese is melted and incorporated, serve it up and garnish with extra parmesan, sliced basil or parsley. This is slurping good soup – be ready for everyone to want second helpings!

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This delicious soup received such an overwhelming response to wanting the recipe, so I quickly wanted to make sure I uploaded it to the website so my followers can start to enjoy for soup season!

This might be one of my top 5 favorite soups that I have ever made. There is so much going on with this soup with the fire roasted tomatoes, fresh herbs and parmesan, it is simply so pleasing to the palate. It definitely doesn't last too long in my house, as I will eat it for lunch and dinner multiple days in a row. But that's how I roll with soup. There's no limit to the time of day you chose to eat it. I hope you enjoy it as much as I do!

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