Recipe Corner: Chicken Parmesan Soup

By Deshaun Cuffy at The Clubhouse at Aquia Harbour

This simple soup recipe is a favorite amongst family and friends. Perfect for the cold days ahead, and such a great take on the classic Chicken Parmesan that you already know and love. 

Ingredients:

2 tbsp. olive oil 

1 diced onion 

3-4 garlic cloves, minced 

1 bay leaf 

1 tbsp. Italian seasoning, plus more for topping 

2 (14-oz.) cans diced tomatoes 

4 cups chicken broth 

2 cups of your favorite small pasta 

3 cups of cooked chicken 

3 oz. mozzarella cheese, shredded or thinly sliced 

Chopped fresh basil and red pepper flakes, for serving (optional) 

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bay leaf, and Italian seasoning and sauté, stirring, until the onion is softened, 4 to 5 minutes. 

2. Add in the diced tomatoes, chicken broth, and 2 cups of water to the pot. Increase the heat to high and bring to a boil. Add the pasta, return to a boil, and cook until the soup is slightly thickened and the pasta is cooked to al dente. Remove from the heat and stir in the chicken. Remove the bay leaf and season with salt and pepper.

3. Divide the soup among bowls and top with the mozzarella. Let the cheese melt for 1 minute. Top with chopped basil, Italian seasoning, and red pepper flakes, to your taste.

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