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Chicken Parmesan Soup

Servings 6 people
Author Bailey Flach


  • 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


  1. Bake chicken tenders according to package instructions. Allow to cool & then cut into 1" size pieces. 

    While cooling, prepare the remainder of the soup

  2. 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

  3. Add canned tomatoes and chicken broth & bring to a simmer. Add penne paste and cook until al dente, 10-12 minutes. 

  4. 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!