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Chicken Parmesan soup

Preparation and cooking time
90 min
6 persons
  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 350g/0.7 oz can of crushed tomatoes
  • 250g/0.5 oz raw chicken breasts
  • 750ml/26.3 fl oz chicken broth
  • 50g/1.7 oz chopped white onion
  • 35g/1.2 oz shredded Parmesan cheese, plus extra for garnish
  • 1 tbsp chopped fresh basil
  • 2 tbsp chopped fresh oregano
  • 1 tsp red pepper flakes
  • 150g/5.2 oz uncooked penne pasta
  • Chopped fresh basil or parsley, for garnish

In a stockpot, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, cheese, basil, oregano, and red pepper flakes. Cook on medium-high for 1 hour. Transfer chicken breasts to a cutting board and coarsely shred them; return them to the stockpot; stir in thepasta.Cook on high for 12 minutes or until pasta is cooked al dente. Serve garnished with Parmesan cheese and basil.