Chicken Parm Soup
Chicken Parm Soup is an easy, creamy, tomato soup with pasta noodles, chicken, and cheese. It's a hot meal that can be made in under 30 mins and is sure to warm your body and fill your stomach.
Servings: 8 servings
Ingredients
- 1 28 oz can san Marzano tomatoes
- 2 tbsp salted butter
- 2 tbsp dried minced onion or 1/2 cup minced fresh onion
- 1 tsp minced garlic
- 1 6 oz can tomato paste
- 4 cups chicken broth
- 1 tsp oregano
- 1 1/2 tsp basil
- 1 tsp salt
- 2 cups dried pasta small pasta like small shells, elbows or ditalini
- 1/2 cup heavy whipping cream
- 2 cups diced rotisserie chicken
- 1 cup mozzarella cheese
Instructions
- Pour the can of tomatoes into a large bowl and then use kitchen shears to cut and dice the tomatoes into small pieces. Set aside.
- In the bottom of a large pot, melt the butter completely.
- Add in the minced onion and garlic, sautéing until fragrant, for a minute or two.
- Add the can of tomato paste and 1 cup of chicken broth and stir until smooth.
- Add in the prepared tomatoes. Stir until combined.A
- dd the remaining 3 cups of chicken broth to the pot along with the oregano, basil and salt. Stir.
- Bring to a boil.Once the soup is boiling, add in the dry pasta. Set a timer and simmer for 10-12 minutes, stirring occasionally. Start checking for doneness at 10 minutes.
- Once the pasta is a dente, add the chopped chicken to the pot and stir to evenly distribute the chicken.
- Turn off the heat.
- Stir in the heavy cream until well combined.
- Serve and top each bowl with some Mozzarella cheese.
Nutrition
Calories: 202kcal | Carbohydrates: 7g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1130mg | Potassium: 391mg | Fiber: 1g | Sugar: 4g | Vitamin A: 739IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg