Parmesan Chicken Soup (Print Version)
# Ingredients:
01 -
1 large onion, diced.
02 -
3 tablespoons tomato paste.
03 -
8 oz penne pasta.
04 -
1 cup parmesan, grated freshly.
05 -
6 cups chicken stock.
06 -
2 tablespoons chopped basil leaves.
07 -
½ teaspoon chili flakes.
08 -
1 tablespoon olive oil, cold-pressed.
09 -
3 garlic cloves, finely chopped.
10 -
Salt and black pepper as needed.
11 -
1 lb shredded rotisserie chicken, cooked.
12 -
1½ cups diced tomatoes.
13 -
1½ cups mozzarella, shredded.
# Instructions:
01 -
Warm the oil in a heavy pot over medium flame. Cook chopped onions for about 5 minutes till soft. Toss in minced garlic and sauté for 1 more minute.
02 -
Mix in the tomato paste, red pepper flakes, diced tomatoes, and chicken stock. Let it simmer, seasoning with salt and pepper.
03 -
Drop in the pasta and stir off and on for roughly 9 minutes, till it's just tender.
04 -
Add in the chicken, mozzarella, parmesan, and basil once pasta is ready. Let the cheese melt and serve warm with a bit of extra basil on top.
# Notes:
01 -
A thick, heavy pot makes cooking more even.
02 -
The pasta keeps softening after adding the chicken.
03 -
Pair it with bread that’s fresh and crusty.