Chicken Parmesan Soup
Author: April | Food n' Focus
  • 1 tablespoon olive oil
  • ½ onion, diced
  • 2 cloves garlic, chopped
  • ½ teaspoon red pepper flakes
  • 6 cups chicken broth or chicken stock
  • 1 pound shredded chicken breast meat
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning or oregano
  • 6 ounces pasta, cooked
  • ½ cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • 1 handful basil, chopped
  1. Heat the olive oil in a large stock pot. Add in the onion and saute for 2-3 minutes. Add in the garlic and red pepper flakes and continue to cook until fragrant.
  2. Pour the chicken broth, chicken, crushed tomatoes, oregano and tomato paste into the pot and bring to a simmer. Reduce the heat to low and cook for 15-20 minutes.
  3. Before serving, add the cooked noodles and basil into the soup. Season with salt and pepper as needed and serve with the Parmesan.
Recipe by Food n' Focus - Food, Travel, Photography at