CHICKEN PARM SOUP

By Clarabell

Ingredients

• 2 T olive oil
• 1 large diced onion
• 3 cloves garlic, minced
• 1 t crashed red pepper flakes
• 1 15oz can diced tomatoes
• 4 c low-sodium chicken broth
• 1 # boneless skinless chicken breasts, cut into 1# chunks
• 8 oz penne
• 1 1/2 c shredded Parmesan cheese
• 1/2 c shredded mozzarella cheese
• Coarse salt
• Fresh ground black pepper
• Fresh parsley, for garnish

Details

Servings 4
Preparation time 30mins
Cooking time 35mins

Preparation

Step 1

1. In a large pot, heat oil over medium heat. Add onion and cook until tender and a golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.

2. Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 - 12 m minutes.

3. Add pasta and cook until al dente, 6 - 8 minutes.

4. Right before serving mix in Parmesan and mozzarella until just melted and season generous with salt and pepper.

5. Ladle into bowls and top with parsley.