- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1/4 cup all-purpose flour
- 1 (28 ounce) can Italian-style diced tomatoes
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 2 cups shredded roasted chicken
- 1/4 cup heavy whipping cream
- 1 teaspoon sea salt, or to taste
- ground black pepper to taste
- Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until onion is soft, about 5 minutes. Sprinkle flour evenly over the onion mixture; add tomatoes, chicken broth, oregano, basil, and parsley.
- Bring the liquid to a boil and cook until the tomatoes are softened, 8 to 10 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree soup in batches until smooth and return to the pot.
- Stir chicken, heavy cream, sea salt, and pepper into the soup; simmer until the chicken is hot, about 5 minutes.
04/19/2018
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