Hi Everyone! We had another COLD snap in Minnesota this past week, so Andy & I decided it was time for some homemade soup! We found some recipes online and created our own spin on Chicken Parmesan Soup. It was AMAZING and it gave us enough leftovers for two more days! So, if you’re in the mood for something warm, cheesy, and delicious, check out our recipe below!
Chicken Parmesan Soup
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp pre-minced garlic
- 3 tbsp tomato paste
- 1 can diced red tomatoes
- 6 cups low sodium chicken broth
- 1 tsp red pepper flakes
- 8 oz penne pasta
- 10 Tyson breaded chicken tenders
- 2 cups shredded mozzarella cheese
- salt & pepper to taste
Instructions
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Bake chicken tenders according to package instructions. Allow to cool & then cut into 1" size pieces.
While cooling, prepare the remainder of the soup
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In a large pot, heat oil over medium heat. Add garlic & cook until fragrant, 1-2 minutes. Stir in tomato paste & crushed red pepper flakes
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Add canned tomatoes and chicken broth & bring to a simmer. Add penne paste and cook until al dente, 10-12 minutes.
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Add pre-cut chicken strip pieces, and mozzarella. Let cheese melt and then add salt & pepper to taste. If desired, add more cheese on top when serving.
Recipe Notes
For a hearty twist, try serving your soup in a warm bread-bowl!
Hello from Minnesota! I was diagnosed with Generalized Idiopathic Temporal Lobe Epilepsy in 2006. My goal is to create and contribute to a community for those living with Epilepsy & other neurological disorders, so that we can support each other, raise awareness, and share our hope for fewer seizures in the future!