Chicken Parmesan Soup

Chicken Parmesan Soup

OOOOOF. This was really good. It’s an amazing meal all on its’ own, or it would be excellent served as a pre-dinner treat too, in small portions. Orrrrr…GREAT for lunch with a grilled Panini maybe? Endless options, I highly suggest you give it a try, this was my first time making it and it will definitely not be my last!!!

 

Chicken Parmesan Soup
Serves: 4 servings
 
Ingredients
  • 1 large chicken breasts, cut into bite size pieces
  • ½ cup diced onions
  • 1+1/2 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • 2 cups chicken broth
  • 1 can diced tomatoes (14.5 oz.)- drained slightly
  • ½ cup heavy cream
  • 1 cup dry Farfalle pasta (See how my friend makes this from scratch!
  • 1+1/2 cup Rao's marinara sauce (I normally suggest this brand, but this time I demand it!)
  • 2 teaspoons oregano
  • ¾ cup Parmesan cheese, plus extra to sprinkle on top when served.
Instructions
  1. Sprinkle chicken lightly with salt and pepper.
  2. Cook 1 tablespoon olive oil with chicken pieces in a pot medium heat until no longer pink- about 10 minutes, stirring occasionally. Drain, (if necessary) and set aside.
  3. Reduce heat to medium-low, and add onions and garlic to the same pot with ½ tablespoon olive oil. Continue to cook until onions are softened, about 10 minutes.
  4. Add chicken broth, diced tomatoes, heavy cream, Marinara sauce, oregano, pasta, and cooked chicken. Increase heat so that the soup bubbles.
  5. Add parmesan cheese gradually, whisking lightly with a fork on the surface of the soup. Cook for about 15 minutes until pasta is softened, reduce heat and let simmer until pasta is fully cooked.
  6. Spoon into serving bowls, top with croutons (optional), and sprinkle with parmesan cheese. It's FLIPPIN' DELICIOUS!