Post by Deleted on Feb 29, 2016 17:23:34 GMT -5
Chicken Parm Soup
Ingredients
2 tbsp. extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced
3 tbsp. tomato paste
1 tsp. crushed red pepper flakes
1 15-oz can diced tomatoes
4 c. low-sodium chicken broth
1 lb. boneless skinless chicken breasts, cut into 1" chunks
8 oz. penne
1 1/2 c. shredded Parmesan
1/2 c. shredded mozzarella
Coarse salt
Freshly ground black pepper
Fresh parsley, for garnish
Directions
1In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.
2Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes.
3Add pasta and cook until al dente, 6 to 8 minutes.
4Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.
5Ladle into bowls and top with parsley.
Serves 4
Ingredients
2 tbsp. extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced
3 tbsp. tomato paste
1 tsp. crushed red pepper flakes
1 15-oz can diced tomatoes
4 c. low-sodium chicken broth
1 lb. boneless skinless chicken breasts, cut into 1" chunks
8 oz. penne
1 1/2 c. shredded Parmesan
1/2 c. shredded mozzarella
Coarse salt
Freshly ground black pepper
Fresh parsley, for garnish
Directions
1In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.
2Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes.
3Add pasta and cook until al dente, 6 to 8 minutes.
4Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.
5Ladle into bowls and top with parsley.
Serves 4