Chicken Parmesan Soup

This recipe is chicken Parmesan perfection—in soup form! There are noodles, melt-in-your-mouth cheese, and shredded chicken in a tomato based broth.

Yields: four to six servings
TIME FOR PREP: fifteen minutes
A total of 25 minutes
CAL/SERVE: 852

Ingredients For For Chicken Parmesan Soup

1. 2 tablespoons olive oil
2. One chopped onion
3. 3 minced garlic cloves
4. One bay leaf
5. 1 tsp Italian seasoning, plus additional for the garnish
6. Two 14-oz cans of chopped tomatoes
7. 4 c. chicken broth with minimal sodium
8. Two cups of ditalini, tiny penne, or any other little pasta
9. 3 c. shredded or diced rotisserie chicken, to taste, with kosher salt and black pepper
10. Three ounces of thinly sliced or shredded mozzarella cheese
11. For serving, finely chopped fresh basil and red pepper flakes (optional)

Instructions For Chicken Parm Soup

1. In a big pot, warm the olive oil over medium heat. Add the onion, garlic, bay leaf, and Italian seasoning. Cook for 4 to 5 minutes, stirring occasionally, or until the onion is softened.
2. Fill the pot with the diced tomatoes, chicken broth, and two cups of water. Turn up the heat to high and boil the mixture. After adding the pasta, bring the soup back to a boil and continue cooking for 8 to 10 minutes, or until the pasta is al dente. Take off the heat and add the chicken while stirring. Throw away the bay leaf. Add pepper and salt for seasoning.
3. Spoon soup into bowls, then sprinkle mozzarella on top. Give the cheese a minute to melt. To serve, sprinkle red pepper flakes, Italian seasoning, and chopped basil on top.

Recipe Adapted By: Ree Drummond