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Cheesecake Factory Chicken Bellagio Copycat Soup

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1½ pounds boneless skinless chicken breasts, cubed
  • 4 tablespoons butter
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 cup fresh basil leaves chopped (plus more for garnish)
  • 1½ cups grated Parmesan cheese
  • 1 cup sun-dried tomatoes drained and chopped
  • Salt and black pepper to taste
  • 8 oz prosciutto crisped and crumbled

Method
 

  1. Heat oil in a large pot over medium-high; season chicken with salt and pepper and cook 6-8 minutes until golden brown and cooked through. Set aside.
  2. Melt butter in same pot over medium; cook onion about 5 minutes until softened, then garlic another minute until fragrant.
  3. Sprinkle flour over onions; stir constantly 2 minutes to form a roux.
  4. Gradually whisk in broth, smoothing lumps; bring to a gentle simmer.
  5. Reduce heat to low; stir in cream, chicken, basil, Parmesan, and sun-dried tomatoes.
  6. Simmer gently 15 minutes, stirring occasionally, until thickened and flavors meld; adjust salt and pepper.
  7. Serve hot topped with crispy prosciutto and extra fresh basil, with crusty bread for dipping.