20-Minute Chicken Parmesan Soup

I grew up eating this delicious soup. My grandmother would add elbow macaroni to it also. Seems to feed more people that way. I'm making it now. With a pan of cornbread to go with it. Can hardly wait.


20-Minute Chicken Parmesan Soup

Prep Time 20 mins
Total Time 20 mins

Ingredients
  • 2 cups rotini pasta uncooked
  • 1/2 of 1 small yellow onion
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 2 cans (14.5 ounces EACH) Italian diced tomatoes
  • 3 cups Chicken Stock (I use Swanson Organic Chicken Stock)
  • 1 teaspoon dried parsley
  • 1 and 1/2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground paprika
  • salt and pepper
  • 2 cups rotisserie chicken* shredded
  • freshly shaved Parmesan cheese or grated
  • 2-3 tablespoons fresh basil chopped


Instructions
  1. Follow package directions to cook the rotini pasta to al dente. Drain, rinse in cold water, and set aside.
  2. Meanwhile, dice the onion and mince the garlic.
  3. Place a large pot on the stovetop and turn to medium high heat. Add in the oil and onion. Sauté for a few minutes until tender. Add in the garlic and stir for about 30 seconds.
  4. Add in the tomato paste, undrained diced tomatoes, chicken stock, and seasonings (parsley, Italian seasoning, oregano, paprika, salt and pepper to taste (I do about 1/2 tsp. pepper and 1/4 tsp. salt).
  5. Mix and heat through and then bring to a simmer over medium heat.
  6. Stir in the prepared rotisserie chicken and heat through. Taste and adjust seasonings to preference (salt and pepper here again if desired and/or feel free to increase any amounts of those seasonings).
  7. Serve soup with a generous spoonful of the pasta mixed in, freshly-grated Parmesan cheese, and fresh basil
  8. (I like to keep the pasta separate as opposed to mixing it all in the soup in case of leftovers so it doesn't get soggy. If you plan on eating all the soup in one day, mix all the pasta in when you add in the chicken.)
  9. Recipe Notes
  10. *Use part of a leftover rotisserie chicken OR buy pre-shredded rotisserie chicken (this is what I do in this soup which makes it even quicker)

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