"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard


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This recipe for CHICKEN PARM SOUP, by , is from The Swartout Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 Tbsp. Extra Virgin Olive Oil
1 Large 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 into 1" Chunks
8 Oz. Penne
1 1/2 Cups Shredded Parmesan
1/2 Cup Shredded Mozzarella
Coarse Salt
Freshly Ground Black Pepper

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, about 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 through - 10 - 12 minutes.
Add pasta and cook until al dente - 6 - 8 minutes.
Right before serving, mix in Parmesan and Mozzarella until just melted - season generously with salt and pepper.
Ladle into soup bowls - sprinkle with parsley if desired.




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