Side Pannel
Chicken Parmesan Soup Recipe
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Serves: 6 servings
Chicken Parmesan Soup Recipe
- Recipe Submitted by Whoopie on 10/27/2014
Category: Healthy Recipes, Peppers, Soups, Chicken
Ingredients List
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds, crushed
- 6 cups chicken broth or chicken stock
- 1 pound boneless skinless chicken breasts or thighs
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning or oregano
- 6 ounces pasta
- 1/2 cup parmigiano reggiano (parmesan), grated
- salt and pepper to taste
- 1 handful basil, chopped
Directions
Heat the oil in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic, red pepper flakes and fennel and cook until fragrant, about a minute.
Add the chicken broth, chicken, tomatoes, tomato paste, Italian seasoning, salt and pepper, bring to a boil, reduce the heat and simmer for 10 minutes before adding the pasta and simmering until it is cooked al-dente, about 10 minutes.
Remove the chicken, shred and mix it back into the soup.
Mix in the parmesan until it melts, season with salt and pepper to taste, mix in the basil, remove from heat and enjoy!
Note:
If you have the time this soup will benefit from being simmered longer before adding the pasta and if you have parmesan rinds, throw them in for the long simmer!
Nutrition Facts:
Calories 373, Fat 10g (Saturated 3g, Trans 0), Cholesterol 61mg, Sodium 638mg, Carbs 38g (Fiber 3g, Sugars 9g), Protein 30g
Add the garlic, red pepper flakes and fennel and cook until fragrant, about a minute.
Add the chicken broth, chicken, tomatoes, tomato paste, Italian seasoning, salt and pepper, bring to a boil, reduce the heat and simmer for 10 minutes before adding the pasta and simmering until it is cooked al-dente, about 10 minutes.
Remove the chicken, shred and mix it back into the soup.
Mix in the parmesan until it melts, season with salt and pepper to taste, mix in the basil, remove from heat and enjoy!
Note:
If you have the time this soup will benefit from being simmered longer before adding the pasta and if you have parmesan rinds, throw them in for the long simmer!
Nutrition Facts:
Calories 373, Fat 10g (Saturated 3g, Trans 0), Cholesterol 61mg, Sodium 638mg, Carbs 38g (Fiber 3g, Sugars 9g), Protein 30g
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