Chicken Parmesan Soup | Food Production and Preservation | Forums

gonna have to give this a shot

2 tbsp. extra-virgin olive oil

1 large onion, diced

3 cloves garlic, minced

3 tbsp. tomato paste

1 tsp. crushed red pepper flakes

1 15-oz can diced tomatoes

4 c. low-sodium chicken broth

1 lb. boneless skinless chicken breasts, cut into 1" chunks

8 oz. penne

1 1/2 c. shredded Parmesan

1/2 c. shredded mozzarella

Coarse salt

Freshly ground black pepper

Fresh parsley, for garnish

In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.

Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes.

Add pasta and cook until al dente, 6 to 8 minutes. Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.

Ladle into bowls and top with parsley