Chicken Parmesan Soup

This morning, I came across a picture of this Chicken Parmesan Soup recipe, and I had to make it. I had all the ingredients in the kitchen, so I cooked it up for lunch. I changed up the recipe a little, and it was even better than I thought it would be. You’ve gotta try it!
2 Chicken breasts or Rotisserie chicken
2 cups rotini pasta
1/2 of 1 small yellow onion
1/2 diced green peppers
2 to 3 tablespoons sugar
2 tablespoons olive oil
3 tablespoons of Worcestershire
2 cans (14.5 ounces) Italian diced tomatoes
3 cups Chicken Stock
Oregano, basil, rosemary or any herbs you prefer
Fresh ground pepper
2 bay leaves
Seasoning or Sea salt
Garlic powder
Mrs. Dash seasoning
Red pepper flakes
Shaved Parmesan cheese
Fresh cilantro or basil

Cook the rotini pasta to al dente. Drain, rinse and set aside.


Season the raw chicken breast on both sides with Mrs. Dash, pepper, garlic powder, and seasoning salt. Cook in olive oil.


When they’re done, remove the cooked chicken from the pan. Add olive oil, garlic, onion, and green pepper to the pan. Season the veggies and sauté until tender.


To a large soup pot, add the two cans of diced tomatoes, chicken stock, bay leaves, sugar, Worchestshire sauce, and seasonings. Let everything heat up.


Mix in the vegetable mixture and the chicken cut into cubed bit-sized pieces. I really wanted the flavors to meld, so I turned the heat on low and let the soup simmer for about an hour.


Ladle the soup into a single serving bowl and mix in the rotini pasta. Waiting to add the pasta to the soup, keeps it from getting soggy.


Sprinkle some fresh cilantro or basil and shaved parmesan cheese on top. The deliciousness of this soup is incredible. Let me know if you try this recipe. I absolutely loved it.

Stay blessed,


2 Comments Add yours

  1. Bernice says:

    What a yummy soup!


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