Sunday, October 2, 2011

Chicken Parmesan Soup

Chicken Parmesan Soup 
2 tablespoons olive oil
3 cloves garlic
1 large onion, chopped
2 cans of crushed tomatoes (28ounces)
4 cups chicken stock
4 boneless skinless chicken thighs, cooked and shredded
1 tablespoon basil
1 table spoon parsley
Pasta of your choice (broken up angel hair or spaghetti works best)
½ cup grated parmesan cheese

Place a large pot over medium-high heat and add olive oil, garlic and onion. Cook until onions are tender about 3-4 minutes. Add tomatoes, stock, chicken, spices and bring to a boil. Add Pasta. Season with salt and pepper let simmer for 10 minutes until pasta is cooked. Add grated parmesan cheese before serving.

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