1. Heat 2 tsp olive oil in a large dutch oven or pot. Saute the onions
and chicken pieces until onions are soft and tender and the chicken
has browned on all sides.
2. Add the garlic, red pepper flakes and crushed fennel seeds, stir
until fragrant (about 1 minute).
3. Add the chicken broth, diced tomatoes, tomato sauce, tomato
paste, Italian Seasoning and noodles. Bring to a boil then reduce
heat to a simmer. Cook until the noodles are tender, stirring
occasionally. Finally add the parmesan cheese and stir until melted.
Serve the soup with additional parmesan cheese on top and fresh
basil if desired.
Originally Submitted
11/11/2015
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