Tuesday, October 27, 2015
Chicken Parmesan Soup
Chicken Parmesan Soup, adapted from Delish
2 tbsp Extra Virgin Olive Oil
1/2 Onion, diced
3 cloves Garlic, minced
3 tbsp Tomato Paste
1 tsp Crushed Red Pepper Flakes
1 15-oz can diced Tomatoes
4 cups low sodium Chicken Broth
1 lb boneless, skinless Chicken Breasts cut in 1" cubes
8 oz Penne pasta
1 1/2 cup Shredded Parmesan Cheese
1/2 cup Mozzarella
1 tsp Oregano
1 tbsp Basil leaves
2 tsp Season Salt
Salt, to taste
Pepper, to taste
Parsley to garnish (optional)
In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.
Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes.
Add pasta and cook until al dente, 6 to 8 minutes.
Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.
Ladle into bowls and top with parsley.
I didn't top with Parsley and I added bread sticks to make it a meal... I'm cool like that and I kind of like my carbs... lol :).
Happy Tuesday! Wish me luck on my quiz!