Chicken Parmesan Soup
Try this Chicken Parmesan Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains cheese
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 6 cups chicken broth
- 3 cloves garlic minced
- 1 tsp italian seasoning
- 2 tsp olive oil
- 1 onion, diced
- 1 cup parmesan cheese shredded
- 2 tbsp tomato paste
- pinch of red pepper flakes
- fresh basil for garnish
- 1 lb. boneless skinless chicken thighs cut into bite size pieces
- 1/2 tsp crushed fennel seeds
- 1 (28oz.) can diced tomatoes
- 1 cup (8oz.) tomato sauce
- 2 cups uncooked penne noodles
- Carbohydrate 2.13875583250542 g
- Cholesterol 986.413611188005 mg
- Fat 189.392393334238 g
- Fiber 0.443397217014041 g
- Protein 245.062135674846 g
- Saturated Fat 54.4239094508295 g
- Serving Size 1 1 Serving (1315g)
- Sodium 993.3361842208 mg
- Sugar 1.69535861549138 g
- Trans Fat 16.3637921335616 g
- Calories 2758 calories
Heat 2 tsp olive oil in a large dutch oven or pot. Saute the onions and chicken pieces until onions are soft and tender and the chicken has browned on all sides.Add the garlic, red pepper flakes and crushed fennel seeds, stir until fragrant (about 1 minute).Add the chicken broth, diced tomatoes, tomato sauce, tomato paste, Italian Seasoning and noodles. Bring to a boil then reduce heat to a simmer. Cook until the noodles are tender, stirring occasionally. Finally add the parmesan cheese and stir until melted. Serve the soup with additional parmesan cheese on top and fresh basil if desired.
