Chicken Parm Soup
It doesn’t have to be a frigid day to enjoy a hot bowl of hearty soup (though it doesn’t hurt!). Soups are simple to make, can serve a large number of people and make great leftovers – making them the perfect dish for RV living.
After tasting this delicious chicken parmesan soup, you’ll discover why this dish came out on top as AIM Club’s Recipe of the Year!
INGREDIENTS
• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tbsp. tomato paste
• 1 tsp. crushed red pepper flakes
• 1 (15-oz.) can diced or crushed tomatoes
• 6 c. Chicken Broth
• 8 oz. penne
• 3/4 lb. cooked chicken breast (about 2 breasts)
• 1 1/2 c. shredded mozzarella
• 1 c. freshly grated Parmesan
• 1 tbsp. freshly chopped parsley
• Kosher salt
• Freshly ground black pepper
INSTRUCTIONS
1. In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.
2. Add penne and cook until al dente, 8 to 10 minutes.
3. Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.
4. Enjoy!
