If you’re looking for a soup that holds all the flavors of Chicken Parmesan, then this Chicken Parmesan Soup is for you!
First off… Happy Halloween everyone!
Secondly… why in the world did my 10 year old wake up at 6am this morning?
Excitement.
I know, I know.
My husband blames it on me for “over-doing it” this year with Halloween. Which, I clearly did NOT. We hung up a total of one Halloween decorations on our porch and two nights ago we finally carved pumpkins.
That’s it.
He says that it’s because I bought them new Halloween costumes…
The 10 year old is going as a ghost (an $8 costume from Walmart). It’s basically a sheet with eye holes.
“When I was a kid I never got a new costume,” he says, “I was always what my brother was the year previous.”
Well excuuuuuse me… {giant eye-roll}
It’s clearly the candy that she’s excited over, right?!
And who wouldn’t be excited about getting to go door to door, dressed up, and get free candy out of it?
The only thing that’s not cool about the whole situation is getting up at 6am, standing a few inches over your sleeping mother’s face in the pitch-black darkness, staring at her until she feels some creepy presence in her room and then she wakes up totally freaked out.
Not cool.
You know what else is not cool? This soup. Because it’s supposed to be served hot… duh! 😉
It’s a totally delicious and hearty tomato based soup that’s filled with plump chicken, tender penne noodles, and loads of parmesan cheese. It’s the perfect way to warm up this Fall and winter!
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Chicken Parmesan Soup
Ingredients
- 2 tsp olive oil
- 1 medium onion, diced
- 1 lb. boneless skinless chicken thighs, cut into bite size pieces
- 3 cloves garlic, minced
- ½ tsp fennel seeds, crushed
- pinch red pepper flakes
- 6 cups chicken broth
- 1 28oz. can diced tomatoes
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 1 tsp Italian Seasoning
- 2 cups penne noodles, uncooked
- 1 cup parmesan cheese, shredded
- 1 tbsp fresh basil, for garnish
Instructions
- Heat 2 tsp olive oil in a large dutch oven or pot. Saute the onions and chicken pieces until onions are soft and tender and the chicken has browned on all sides.
- Add the garlic, red pepper flakes and crushed fennel seeds, stir until fragrant (about 1 minute).
- Add the chicken broth, diced tomatoes, tomato sauce, tomato paste, Italian Seasoning and noodles. Bring to a boil then reduce heat to a simmer. Cook until the noodles are tender, stirring occasionally. Finally add the parmesan cheese and stir until melted. Serve the soup with additional parmesan cheese on top and fresh basil if desired.
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