Ingredients
Scale
- 2 lbs boneless skinless chicken breasts (cooked and shredded)
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper to taste
- Freshly grated parmesan cheese for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 5 minutes until it becomes soft and translucent.
- Stir in the minced garlic and cook for another 1 minute until it smells fragrant.
- Pour in the crushed tomatoes, chicken broth, dried oregano, salt, black pepper, and red pepper flakes.
- Bring the mixture to a gentle boil, then turn the heat down to low. Let it simmer uncovered for 20 minutes.
- If you prefer a very smooth soup, use an immersion blender to blend the tomato base until it reaches your desired consistency.
- Stir in the heavy cream and the chopped fresh basil.
- Add the shredded chicken to the pot and stir well. Let it cook for another 5 minutes to ensure the chicken is heated through.
- Taste the soup and add more salt or pepper if needed.
- Ladle the hot soup into bowls and garnish with extra basil or parmesan cheese before serving.
- Cook Time: Not specified