Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, finely diced (US: about 1 cup, Metric: about 150g)
  • 2 carrots, peeled and finely diced (US: about 1 cup, Metric: about 120g)
  • 2 celery stalks, finely diced (US: about 1 cup, Metric: about 120g)
  • 3 cloves garlic, minced (US: about 1 tablespoon, Metric: about 9g)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • 1/4 teaspoon red pepper flakes (1.25ml) (optional, for a bit of a kick!)
  • 1 (28 ounce) can crushed tomatoes (US: 794g, Metric: 794g)
  • 4 cups chicken broth (US: 946ml, Metric: 946ml)
  • 1 cup water (US: 237ml, Metric: 237ml)
  • 1 teaspoon granulated sugar (5ml)
  • Salt and freshly ground black pepper to taste (about 1/2 teaspoon of each)
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (US: 680g, Metric: 680g)
  • 1/4 cup grated Parmesan cheese, plus more for serving (US: 25g, Metric: 25g)
  • 2 tablespoons chopped fresh parsley, plus more for serving (US: 10g, Metric: 10g)
  • Cooked pasta (ditalini or small shells work well) (US: 1 cup, Metric: about 100g dry) (Optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Stir in crushed tomatoes, chicken broth, water, and sugar. Season with salt and pepper to taste. Bring to a simmer.
  3. Gently add the cubed chicken to the simmering soup. Cook until the chicken is cooked through and no longer pink, about 10-12 minutes. Ensure the internal temperature reaches 165°F (74°C).
  4. Stir in the grated Parmesan cheese and parsley.
  5. Serve hot, ladling into bowls. Garnish with extra Parmesan cheese and parsley. Consider adding cooked pasta to each bowl for a heartier meal.