Chicken Parmesan Soup

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The trees have started changing colors here in Southeast Kansas. Wait, what? Southeast Kansas, but don’t I live in Southwest Missouri. Why yes, yes I do! But I drive over to Kansas for school and that is where I happen to be sitting currently. Waiting to take a quiz as a matter of fact. 50 points. Wish me luck! Yesterday cooled off. I do believe Fall might be here. Abug and I went to my mom’s house so that I could study and mom could help by watching Abug (Thank you mom, you’re so awesome!). They were going to the store and I asked my mom if she knew what they were going to have for dinner. She said no and I showed her this recipe I found for Chicken Parmesan Soup. We thought that sounded good so she got the stuff and I made it before I left her house to go home. We split it up and that was enough for both of our families to have dinner. And boy was it good!

Normally I follow directions the first time straight forward but as I walked by and smelled the soup it just smelled like tomatoes at one point so I went digging through her cabinets for spices and this is the recipe I wound up with.

Chicken Parmesan Soup, adapted from Delish
2 tbsp Extra Virgin Olive Oil
1/2 Onion, diced
3 cloves Garlic, minced
3 tbsp Tomato Paste
1 tsp Crushed Red Pepper Flakes
1 15-oz can diced Tomatoes
4 cups low sodium Chicken Broth
1 lb boneless, skinless Chicken Breasts cut in 1″ cubes
8 oz Penne pasta
1 1/2 cup Shredded Parmesan Cheese
1/2 cup Mozzarella
1 tsp Oregano
1 tbsp Basil leaves
2 tsp Season Salt
Salt, to taste
Pepper, to taste
Parsley to garnish (optional)

In 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.

Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes.

Add pasta and cook until al dente, 6 to 8 minutes.

Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.

Ladle into bowls and top with parsley.

I didn’t top with Parsley and I added bread sticks to make it a meal… I’m cool like that and I kind of like my carbs… lol :).