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!
Ingredients:
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
Instructions:
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Cook the rotini pasta to al dente. Drain, rinse and set aside.

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

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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.

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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.

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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.

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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.

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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,

Barbie

2 Comments Add yours

  1. Bernice says:

    What a yummy soup!

    Like

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