Chicken Parmesan Soup
What you need:
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp. red pepper flakes
- 6 cups chicken broth
- 2 to 3 chicken breasts, seasoned, cooked, and diced or shredded
- 28 oz. diced tomatoes
- 2 Tbsp. tomato paste
- 1 tsp. Italian seasoning
- 8 oz. pasta (I used elbow macaroni)
- 1/2 to 1 cup shredded Parmigiana Reggiano
- Salt and pepper to taste
- Chopped fresh basil for garnish - or - dried basil
Directions:
- In a large saucepan, heat olive oil over medium heat and saute onion until softened and translucent.
- Add garlic and red pepper flakes, cook for 1 minute.
- Add broth, chicken, tomatoes, tomato paste, Italian seasoning, and salt and pepper.
- Bring to a boil. Then reduce heat and simmer 10 minutes.
- Add pasta and cook al dente (according to box directions).
- Stir in cheese until melted. Season with salt and pepper and basil to taste.
Recipe from Closet Cooking