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Chicken Parm Soup Recipe

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This recipe for Chicken Parm Soup, by , is from jennifer's 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!

Contributor:  
Contributor:  
jennifer weaver

Category:
Category:

Ingredients:  
Ingredients:  
1 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 or crushed tomatoes
6 c. low-sodium chicken broth
8 oz. penne
12 oz. breaded chicken (cooked and cut into 1" pieces) or cooked boneless skinless chicken breasts (cubed)
1 1/2 c. shredded mozzarella
1 c. freshly grated Parmesan, plus more for garnish
1 tbsp. freshly chopped parsley, plus more for garnish
kosher salt
Freshly ground black pepper

Directions:
Directions:
1 In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.
2 Add canned tomatoes and chicken broth and bring to a simmer. Add penne and cook until al dente, 8 to 10 minutes, then add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.
3 Serve topped with more Parmesan and parsley.

 

 

 

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