Easy Chicken Parmesan Soup Recipe
A fast and filling dish that comes together in a matter of minutes!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Soup
Cuisine: American
Keyword: chicken soup
Servings: 6
Calories: 448kcal
- 1 pound chicken tenders frozen
- 2 Tablespoons Olive oil
- 1 onion diced
- 3 cloves garlic minced
- 3 Tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes
- 15 ounces diced tomatoes
- 4 cups low sodium chicken broth
- 8 ounces Penne Pasta uncooked
- 1 ½ cups shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- salt and pepper to taste
- 1 Tablespoon fresh parsley optional
Cook chicken tenders according to directions on package, then cut into bite-sized pieces. Set aside.
In a large pot, heat oil over medium heat. Add onion and cook until tender (about 6 minutes). Add garlic and cook until fragrant, about 1 minute more. Stir in tomato paste and crushed red pepper flakes.
Add diced tomatoes and chicken broth and bring to a simmer. Let cook for 5-6 minutes.
Add pasta and cook 6-8 minutes more, or until pasta is al dente.
Right before serving, mix in cooked chicken, Parmesan and mozzarella until just melted and season generously with salt and pepper.
Ladle into bowls and top with parsley.
Calories: 448kcal | Carbohydrates: 38g | Protein: 36g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 673mg | Potassium: 787mg | Fiber: 3g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 12mg | Calcium: 395mg | Iron: 2mg