Chicken Parmesan Soup

Love chicken Parm? Of course you do. Now dig into the Italian fave with a spoon.

  1. 1 tbsp. 
    extra-virgin olive oil
  2. large onion, chopped
  3. cloves garlic, minced
  4. 3 tbsp. 
    tomato paste
  5. 1 tsp. 
    crushed red pepper flakes
  6. (15-oz.) can diced or crushed tomatoes
  7. 6 c. Swanson chicken Broth
  8. 8 oz. 
  9. 3/4 lb. 
    cooked chicken breast (about 2 breasts)
  10. 1 1/2 c. 
    shredded mozzarella
  11. 1 c. 
    freshly grated Parmesan
  12. 1 tbsp. 
    freshly chopped parsley
  13. Kosher salt
  14. Freshly ground black pepper

  1. In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.
  2. Add penne and cook until al dente, 8 to 10 minutes.
  3. Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

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