Chicken Parmesan Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 generous servings
- 1 tablespoon olive oil
- 1/2 medium white or yellow onion small dice
- 1 rib celery small dice
- 1 medium carrot small dice
- 2 cloves garlic minced
- 2 teaspoons all-purpose flour
- 2 cups chicken broth
- 2 cups marinara
- 2 " piece parmigiano reggiano cheese rind optional
- 1 bay leaf
- 1 teaspoon Italian herb blend
- Salt and pepper
- 10 ounces dried pasta penne
- 2 cups cooked chicken rotisserie is nice
- Fresh mozzarella slices
- Grated parmigiano reggiano cheese
- Minced flat leaf parsley
Heat the olive oil in a 4 to 5 quart Dutch oven or stock pot over medium heat, until the oil shimmers. Add the onions, celery, and carrots, and saute until soft, 8 to 10 minutes. Add the garlic, and stir until fragrant (just a minute or two). Sprinkle the flour over the vegetables and cook until its disappeared into the vegetables. Add the chicken broth, marinara, cheese rind (if using), bay leaf, and Italian seasoning, and stir until mixed well.
Increase heat to medium-high and bring soup to a gentle boil, then reduce heat to maintain a gentle simmer. Cover pot partially with a lid and let simmer for 15 minutes. Remove and discard the bay leaf and parm rind. Taste the soup and add salt and pepper as needed.
While the soup simmers, cook the pasta according to package directions in a medium pot of salted water.
Drain the pasta and add to the soup, along with the cooked chicken.
Give the soup a stir, then lay mozzarella slices over the top of the soup (optional: place the soup under the broiler and heat until the cheese bubbles - make sure you're using an oven safe pot).
Sprinkle grated cheese and parsley over the soup, and serve.