Chicken Parmesan Soup

• Meat

  • 2 cups Chicken breasts, cooked

• Produce

  • 4 Garlic cloves, large
  • 1/2 cup Green pepper
  • 1 cup Onion
  • 1 28 oz can Tomatoes

• Canned Goods

  • 6 cups Chicken stock, good

• Pasta & Grains

  • 1 1/2 cups 4 oz pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Parmesan, grated

• Other

  • ¼ cup fresh chopped basil or 2 teaspoons dried

Found on laughingspatula.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 cup onion chopped
• 4 large garlic cloves chopped
• ½ cup green pepper, chopped (Bell or Poblano will work...I used Poblano)
• 1 28 oz can crushed tomatoes
• ¼ cup fresh chopped basil or 2 teaspoons dried
• 6 cups good chicken stock (I like Kitchen Basics)
• 4 oz pasta - about 1½ cups
• 2 cups chopped cooked chicken - breasts, thighs or rotisserie will work
• Salt and Pepper to taste
• 1 cup grated parmesan

Directions

• Add olive oil to large soup pot.
• Add onion and green pepper.
• Heat to medium and sauté until onion is translucent.
• Add garlic and basil. Saute for an additional minute.
• Add crushed tomatoes.
• Taste for seasoning....salt? pepper?
• Add chicken stock and bring to a simmer.
• Toss in uncooked pasta and cook until al dente.
• Add chicken and heat through.
• Serve with grated parmesan.