Chicken Parmesan Soup

"Souper" good and "souper" easy! Here's a yummy soup to add to your list of fall food. If you don't have or want to use a rotisserie chicken, 3 boneless, skinless chicken breasts work great in this. I used flat egg noodles because that's what I had in my pantry, but of course any kind will work. Make sure you've got some crusty french bread to serve with this...or some croutons on top is delicious!

Chicken Parmesan Soup



2 32-ounce containers chicken stock
2 14-ounce cans diced tomatoes
1 tablespoon tomato paste
1 medium onion ~ diced
2 cloves garlic ~ minced
salt and pepper to taste
1 tablespoon red pepper flakes (or less if you don't want a lot of spice..or none if you don't want any!)
1 teaspoon Italian seasoning
1 cup grated Parmesan cheese
3 cups cooked, diced chicken (I used a rotisserie chicken)
3 cups flat egg noodles

In a large pot, saute the onion and garlic in a little olive oil until tender. 

Add the red pepper flakes and salt & pepper and cook another minute or so.

Stir in the chicken stock, tomatoes, tomato paste, diced chicken and Italian seasoning. 

Bring soup to a boil then add noodles and cook until noodles are al dente.

Add Parmesan cheese and stir through. 

Serve with crusty french bread or croutons.

 
Let's go!

 
Dice up your cooked chicken. Set aside.

 
In a large pot, saute the onion and 
garlic then add the red pepper flakes 
and salt and pepper and cook that 
for a minute or so.

 
Add in the tomatoes, chicken stock, 
chicken, tomato paste and Italian 
seasoning. Add more salt & pepper,
if desired, to taste.

 
Bring to a boil then add the noodles.

 
Stir in the Parmesan cheese.

 
Eat it up!