Parmesan Chicken Soup (Printable Version)
# What You'll Need:
01 -
1½ cups diced tomatoes.
02 -
3 tablespoons tomato paste.
03 -
1 cup freshly grated Parmesan.
04 -
8 oz penne pasta.
05 -
2 tablespoons freshly chopped basil.
06 -
Salt and pepper to your liking.
07 -
½ teaspoon crushed red chili flakes.
08 -
3 cloves garlic, finely chopped.
09 -
1 turkey or chicken, shredded (pre-cooked).
10 -
1 tablespoon olive oil—extra virgin preferred.
11 -
6 cups chicken stock.
12 -
1 large onion, diced.
13 -
1½ cups shredded mozzarella cheese.
# Preparation Steps:
01 -
Warm up the olive oil over medium heat in a sturdy pot. Cook the onions for 5 minutes until they soften, then toss in the garlic and stir for another minute.
02 -
Combine the tomato paste, chili flakes, tomatoes, and the chicken broth. Bring it all to a gentle boil. Add some salt and pepper to taste.
03 -
Dump in the uncooked pasta and let it cook for around 9 minutes. Don't forget to stir every so often to avoid it sticking to the bottom.
04 -
Mix in the chicken, mozzarella, Parmesan, and the basil. Stir until the cheese melts. Dish it up piping hot, topped with extra basil if you like.
# Additional Tips:
01 -
Go for a pot with a thick base to avoid hot spots.
02 -
The pasta keeps softening after you add the chicken.
03 -
Pair it with crusty bread for a perfect meal.