Chicken Parmesan has never been easier! Yes, this soup is the ultimate easy meal for those busy weeknights or when you've got an army to feed but very little time for waiting and simmering.
Chicken Parmesan Soup will warm you from the inside out and is just too simple to get on the table. Add this to next week's dinner menu for a delicious meal that will come together quickly after a long day!
- 1 pound frozen chicken tenders
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 teaspoons crushed red pepper flakes
- 1 (15 ounce) can diced tomatoes
- 4 cups chicken broth
- 8 ounces penne pasta, uncooked
- 1 1/2 cups shredded Parmesan
- 1/2 cups shredded mozzarella
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Cook chicken tenders according to directions on package, then cut into bite-sized pieces. Set aside.
In a large pot, heat oil over medium heat. Add onion and cook until tender (about 6 minutes). Add garlic and cook until fragrant, about 1 minute more. Stir in tomato paste and crushed red pepper flakes.
Add diced tomatoes and chicken broth and bring to a simmer. Let cook for 5-6 minutes.
Add pasta and cook 6-8 minutes more, or until pasta is al dente.
Right before serving, mix in cooked chicken, Parmesan and mozzarella until just melted and season generously with salt and pepper.
Ladle into bowls and top with parsley.