Chicken Parmesan Soup

Being from Arizona and having lived in the south for so long I am not used to cold. Anything below 75 and I have a cardigan either on or very close to me, just in case. So for those of you who don’t live in NYC it is already starting to get cold. And nothing is better to shake off the cold then a warm bowl of soup. However, I’m not a huge fan of soup, other than the ones my mom makes, like Menudo, Posole or Albondigas…things like that. 

Soup: 

  

  • 2 tbsp of olive oil
  • 1 Spanish yellow onion diced
  • 3 garlic cloves
  • 1/2 tsp of fennel seeds
  • 1 28 oz can of crushed tomatoes
  • 1 tsp of red pepper flakes
  • 6 cups of chicken broth
  • 1 lb of boneless skinless chicken breasts
  • 2 tbsp of tomato paste
  • 2 tsps of oregano
  • 1 tsp of Italian seasoning
  • 1 tsp dried parsley
  • parmesan rind (optional)
  • 6 basil leave, thinly sliced
  • 6 oz of cavatappi

Cooking: In a medium sized pot heat olive oil at medium heat. Add chopped onion and cook for 3 minutes until beginning to get translucent, add fennel and garlic, cook for 1 more minute. 

  
Stir in tomatoes, pepper flakes, broth, tomato paste, oregano, Italian seasoning, dried parsley and parmesan rind. 

Reduce the heat to medium low and let simmer for 5 mins. Add chicken breasts. Cook for 12 mins. Take the chicken out and let cool slightly so you can handle it. Shred it. While working with the chicken continue to keep the sauce cooking and add the pasta. 

  
After 10 mins add the shredded chicken and the basil. 
Serve in a bowl with a big heap of parmesan cheese.

  

Buen Provecho!  

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