prep time
10 Min
cook time
20 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 teaspoon each red pepper flakes and crushed fennel seeds
- 8 cups chicken stock
- 1 pound chicken breast cut into bite size pieces
- 28 ounces can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon italian seasoning
- 6 ounces pasta
- 1/2 cup grated parmigiano reggiano
- - salt and pepper to taste
- - handful fresh basil chopped
How To Make chicken parmesan soup
-
Step 1Heat the oil in large sauce pan over medium heat. Add the onion and saute until tender. Add the garlic red pepper flakes and fennel seeds cook about 1 minute
-
Step 2Add the chicken broth, chicken, tomatoes, tomato paste, Italian seasoning, salt and pepper, Bring to a boil, reduce to a simmer and simmer about 5 minutes.
-
Step 3Add the pasta and simmer 15 minutes until al-dente. Mix in the Parmesan until it melts, taste and adjust the seasoning with salt and pepper. Mix in the basil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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