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Chicken Parm Soup

Course Brunch, Dinner, Lunch
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 12 oz. chicken breasts boneless, skinless
  • 1 28 oz. can crushed tomatoes
  • 6 cups chicken stock low sodium
  • 8 oz. mozzarela cheese shredded
  • 1/4 cup parm cheese grated
  • 1/4 cup carrot diced
  • 1/4 cup celery diced
  • 1/4 cup onion diced
  • 3-4 cloves garlic miinced
  • 1/4 cup parsley chopped
  • 1 tsp. dried oregano
  • 1 tsp. ground fennel
  • 1 box short pasta

Instructions

  • In a pot poach your chicken in water for 15 minutes. Set aside.When cooled cut in 1 inch pieces. In a dutch oven saute the carrot, celery and onion in olive oil, for a minute or two. Add the garlic. Add your crushed tomatoes and chicken stock, dried oregano and ground fennel. Add the pasta and cook for 20 minutes or al dente. Add the chicken to the pot and cook for until chicken is warmed through. Add the mozzarella cheese and the parm cheese. Cook and wait for the cheese to melt. Top with parsley. Serve with garlic bread. Bon Appetit.