Chicken Parmesan Soup

Ingredients

• Whole wheat pasta

  Cooked

  2 cup or 280g

• Onions

  Raw

  ½ small or 35g

• Garlic

  Raw

  2 tsp or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Diced Tomatoes

  Canned - Del Monte

  29 oz or 822g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Italian Seasoning

  Generic Brand

  1 ½ tsp or 18g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat and skin, cooked, roasted

  2 cup, chopped or diced or 280g

• Parmesan cheese

  Grated

  5 tsp or 10g

• Basil

  Fresh

  3 tbsp, chopped or 8g

Directions

1. Follow package directions to cook the pasta to al dente. Drain, rinse in cold water, and set aside.
2. Meanwhile, dice the onion and mince the garlic
3. Place a large pot on the stovetop and turn to medium high heat. Add in the oil and onion. Sauté for a few minutes until tender. Add in the garlic and stir for about 30 seconds.
4. Add in the tomato paste, undrained diced tomatoes, chicken stock, and seasonings (parsley, Italian seasoning, oregano, paprika, salt and pepper to taste (I do about 1/2 tsp. pepper and 1/4 tsp. salt).
5. Mix and heat through and then bring to a simmer over medium heat.
6. Stir in the prepared rotisserie chicken and heat through. Taste and adjust seasonings to preference (salt and pepper here again if desired and/or feel free to increase any amounts of those seasonings).
7. Serve soup with a generous spoonful of the pasta mixed in, freshly-grated Parmesan cheese, and fresh basil
8. (I like to keep the pasta separate as opposed to mixing it all in the soup in case of leftovers so it doesn't get soggy. If you plan on eating all the soup in one day, mix all the pasta in when you add in the chicken.)

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