16 January, 2017
Chicken Parmesan Soup
Chicken Parmesan Soup
Servings: 6 servings
Calories: 441kcal
Ingredients
- 1 Tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 Tbsp tomato paste
- 1 tsp red pepper flakes
- 1 15- oz diced tomatoes can
- 4 cup low-sodium chicken broth
- 1 lb boneless skinless chicken breasts cut into 1" chunks
- 8 oz penne
- 1 1/2 cup shredded Parmesan
- 1/2 cup shredded Mozzarella
- salt
- ground black pepper
- Fresh parsley for garnish
Instructions
- 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
Nutrition
Calories: 441kcal | Carbohydrates: 39g | Protein: 37g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 655mg | Potassium: 810mg | Fiber: 3g | Sugar: 5g | Vitamin A: 612IU | Vitamin C: 12mg | Calcium: 378mg | Iron: 2mg