Is there any better way to warm up in the winter? Can anything quite match the comfort of Chicken Parm Soup? Hard to say for sure, but all signs point to “no.” The formula here just makes sense: take the tender pasta, the juicy chicken, the rich tomato flavors, and the melty cheese and place them in a pool of savory chicken broth. No frills other than the thrills your tastebuds experience with every sip. Chicken Parm Soup. It just makes sense.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes
- 1 (15-ounce) can tomatoes, diced or crushed
- 6 cups chicken broth
- 8 ounces penne, uncooked
- 3/4 pound chicken breasts, cooked
- 1 1/2 cups mozzarella, shredded
- 1 cup parmesan, freshly grated
- 1 tablespoon parsley, freshly chopped
- salt, to taste
- ground black pepper, to taste
Directions
Step 1 –In a large pot over medium heat, warm the oil.
Step 2 –Add the onion to the oil and cook, while stirring, until soft, about 5 minutes.
Step 3 –Add the garlic to the softened onion and cook until fragrant, about 1 minute.
Step 4 –Stir the tomato paste and the red pepper flakes into the onion mixture.
Step 5 –Add the tomatoes and the broth to the tomato paste mixture and bring to a simmer.
Step 6 –Add the penne to the sauce mixture and cook until al dente, about 8-10 minutes.
Step 7 –Add the chicken, the mozzarella, the parmesan, the parsley, the salt, and the pepper to the sauce mixture and cook until the cheese melts.
Step 8 –Serve.
