December 27, 2009

Creamy Basil Chicken Soup

1 Tablespoon Extra Virgin Olive Oil
1 whole Carrot, Peeled And Shredded
12 loaves Basil, Chopped, Or 2 Tablespoons Dried
¼ cups Diced Onion
32 ounces, fluid Chicken Broth
4 pieces Chicken Breasts, Trimmed Of Fat
8 ounces, weight Cream Cheese, Melted
1 pint Heavy Cream Or Half-and-Half
2 cups Cooked Noodles Or Rice
1 container Fresh Grated Parmesan, To Garnish

In a skillet, stir fry carrots, basil, and onions in extra virgin olive oil until onions are faintly brown and aromatic.

In a soup pot or crock pot, add veggies, chicken broth and chicken.

On the stovetop, bring soup to a full boil, reduce heat and simmer for 20 minutes, until chicken is cooked. Or, in a crock pot, cook on low for 8 hours or on high for 4 hours.

Just before serving, melt cream cheese in the microwave or on the stovetop until melted all the way through, and mix well into the broth with cream or half-and-half.

Serve soup over 1/2 cup cooked rice or noodles in the bottom of the bowl.

Garnish with fresh Parmesan and serve with extra bread on the side for dipping!

**I used fresh basil and it was delicious! I doubt dried would taste that good.
**We added a roux at the end to make the soup thicker.
**Next time I would add more carrots.

From here