This is so unbelievably delicious. It is basically a chicken noodle soup with loads of breaded chicken in it. It has a tomato color because there is a lot of tomato in there, as well just like the red sauce. Then, it is topped with penne pasta and a bunch of shredded cheese over the top. Have you been able to guess what this soup is? YES! Chicken Parmesan Soup! This is so easy to make guys, and if you are chicken parmesan fans, you will love how this tastes!
Check out what our friends over at Six Sister’s Stuff had to say about this:
“It’s so simple to throw together and is perfect for those busy weeknights when you need a fast and filling dinner.”
Even when you do not need such a fast dinner, you may find yourself going back to this recipe!
Ingredients
1 lb. frozen Tyson chicken tenders
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoons crushed red pepper flakes
1 (15 oz) can diced tomatoes
4 c. low-sodium Swanson chicken broth
8 oz Barilla penne pasta, uncooked
1 1/2 cups shredded Kraft Parmesan
1/2 cups shredded Kraft mozzarella
salt and pepper to taste
fresh parsley, for garnish (optional)
Instructions
Cook chicken tenders according to directions on package, then cut into bite-sized pieces. Set aside.
In a large pot, heat oil over medium heat. Add onion and cook until tender (about 6 minutes). Add garlic and cook until fragrant, about 1 minute more. Stir in tomato paste and crushed red pepper flakes.
Add diced tomatoes and chicken broth and bring to a simmer. Let cook for 5-6 minutes.
Add pasta and cook 6-8 minutes more, or until pasta is al dente.
Right before serving, mix in cooked chicken, Parmesan and mozzarella until just melted and season generously with salt and pepper.
Ladle into bowls and top with parsley.
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Quick Tip: Store leftovers for up to 5 days in the fridge
Thanks again to Six Sister’s Stuff for this amazing recipe.