Chicken Parmesan Soup
Servings: 8 servings (12 cups total)
Calories: 241cal
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 1 cup chopped onion
- 14.5 ounces canned diced tomatoes undrained
- 2 Tablespoons Italian seasoning divided
- 4 bay leaves
- 6 cups chicken broth
- 8 ounces ditalini pasta
- black pepper to taste
- garlic salt to taste
- 3 cups shredded cooked chicken
- grated parmesan cheese to taste
Instructions
- Heat olive oil in Dutch oven over medium-high heat until shimmering. Add garlic and onion and sauté 1-2 minutes, or until onion is softened.1 Tablespoon olive oil, 1 Tablespoon minced garlic, 1 cup chopped onion
- To the pot, add tomatoes, 4 teaspoons of Italian seasoning, bay leaves, and chicken broth. Bring to a boil.14.5 ounces canned diced tomatoes, 4 bay leaves, 6 cups chicken broth
- Add ditalini pasta and bring back to a boil. Reduce heat to medium-low and allow to simmer for 10-15 minutes. Add remaining 2 teaspoons of Italian seasoning and season with garlic salt and pepper to taste.8 ounces ditalini pasta
- Add chicken and warm through.3 cups shredded cooked chicken
- Top with freshly grated parmesan cheese to finish.
Notes
- We add the uncooked pasta into the soup as it’s cooking so that the flavor is absorbed into the noodles. Alternatively, you can cook the pasta first, but you may need to cut back on the broth.
- Rotisserie chicken is excellent for this soup because it's cooked and ready to be shredded. You can use any cooked chicken, great for those leftovers in your fridge!
Nutrition
Serving: 1serving (1 1/2 cups) | Calories: 241cal | Carbohydrates: 27g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 770mg | Potassium: 361mg | Fiber: 2g | Sugar: 4g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg
