Best Parmesan Chicken And Pasta Soup Sandys Recipes

CREAMY CHICKEN PARMESAN PASTA SOUP

Creamy Chicken Parmesan Pasta Soup image

If you're looking for a creamy, delicious comfort soup that's loaded with healthy veggies, lean chicken AND comes together quickly, this Chicken Parmesan Pasta Soup is IT!

Provided by Chris Scheuer

Time 45m

Number Of Ingredients 17

Ingredients

3 tablespoon butter
1 large onion (finely chopped)
3 stalks celery (diced small)
4 medium cloves garlic (finely minced)
3 tablespoons flour
8 cups chicken broth (maybe more)
12 ounces carrots (peeled and sliced about ½-inch thick)
2-3 medium bay leaves
¼ teaspoon turmeric
½ teaspoon sweet paprika
1 teaspoon kosher salt
1½ cups Ditalini pasta (uncooked)
2 cups whole milk
4 ounces grated Parmesan cheese ((I like Parmesan Reggiano))
2½ cups shredded rotisserie chicken or leftover chicken (you can also use turkey)
2 teaspoons finely chopped fresh rosemary
¼ cup finely chopped fresh parsley (more for garnish)

Steps:

Fill a medium-large pot three-quarters full with water. Add 1 teaspoon of salt and bring the water to a boil. Add the pasta and cook for 8 minutes (pasta should be just barely tender), stirring occasionally. Drain well and set aside.
While the pasta is cooking, melt the butter in a large stockpot or Dutch oven over medium-low heat. Add the onion and celery and cook for 3 minutes, stirring occasionally. Add the garlic and stir for another 30 seconds. Sprinkle the flour over the onion mixture and cook for another minute, stirring constantly.
Add the chicken broth, carrots, bay leaf, turmeric, paprika and salt. Stir well to incorporate any flour that's stuck on the bottom of the pot. Bring the mixture to a boil then reduce the heat to maintain a steady simmer (low boil). Cook, uncovered, for 15-20 minutes, until the carrots are tender, stirring occasionally.
Add the milk and return to a simmer. Reduce the heat to the lowest setting and add the parmesan cheese. Stir to melt the cheese.
Add the chicken, cooked pasta, rosemary and parsley and stir to combine. Taste and add salt as needed. (This will depend on how salty your broth and parmesan are.) If needed, add a bit more chicken broth to thin the soup.
Let the soup sit for 15-20 minutes to allow the flavors to meld. Remove the bay leaf. Serve with extra parmesan cheese and fresh chopped parsley, for garnish.

Nutrition Facts : Calories 188 kcal, Carbohydrate 18 g, Protein 12 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PARMESAN CHICKEN AND PASTA SOUP, SANDY'S

Parmesan Chicken and Pasta Soup, Sandy's image

Chicken Parm, yep. Soup, yep. Chicken parm in a soup...happy belly, happy hubby!

Provided by Megan Stewart @GSMegan

Categories Chicken Soups

Number Of Ingredients 11

Ingredients

2 tablespoon(s) olive oil
1 - onion, chopped
2 clove(s) minced garlic
1 tablespoon(s) italian seasoning
14 1/2 ounce(s) can diced tomatoes, drained
4 cup(s) chicken broth
16 ounce(s) frozen italian blend vegetables
8 ounce(s) cooked small pasta shells
3 cup(s) cooked chicken, cubed or shredded
- salt and pepper to taste
1/4 cup(s) parmesan cheese

Steps:

In large pot over med-high heat add oil and saute onion until soft, about 3-4 min. Add garlic and saute another min. Add seasoning, tomatoes, broth and bring to boil. Reduce to low and add frozen veggies and simmer 10 min. Add cooked pasta, chicken and parmesan. Cook until pasta and chicken are heated through. Ladle into bowls, serve hot. Refrigerate leftovers if you have any!
I made 12-19-18 with: 1 rotisserie chicken 1 box cooked small shells 2 small bags kroger frozen Italian vegetable s 1 can diced tomatoes 1 can diced tomatoes with basil garlic and oregano 2 boxes chicken broth Had no onions, so used onion salt. Had no Italian seasoning, so sprinkled with parsley, basil and oregano to taste. Also used more garlic...