In a large pot over medium heat, drizzle the extra virgin olive oil. Let it warm up and then sauté the minced garlic for about one minute until it becomes fragrant and golden.

Carefully add the boneless, skinless chicken breasts to the pot. Sear them for around five minutes on each side until they’re golden brown. Once done, remove the chicken and set it aside.

Pour in the crushed tomatoes along with the low-sodium chicken broth. Stir everything together until it’s well combined, creating a savory base for your soup.

Add in the Italian seasoning, salt, and pepper. Allow the mixture to simmer gently for about ten minutes; this helps the flavors meld beautifully.

Lower the heat and stir in the heavy cream (or half-and-half) until everything is combined. Let it simmer for another five minutes, allowing it to thicken slightly.

Take the cooked chicken and shred it using two forks. Return it to the pot, giving everything a good stir to ensure the chicken is enveloped in that creamy goodness.

Dish out the soup hot and garnish each bowl with fresh basil leaves on top to add a vibrant pop of color and flavor.