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
- 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
Bake chicken tenders according to package instructions. Allow to cool & then cut into 1" size pieces.
While cooling, prepare the remainder of the soup
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
Add canned tomatoes and chicken broth & bring to a simmer. Add penne paste and cook until al dente, 10-12 minutes.
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.
For a hearty twist, try serving your soup in a warm bread-bowl!