Tomato Chicken Noodle Soup with Parmesan & Cream

Tomato Chicken Noodle Soup

with Parmesan & Cream

30 MIN
$29.99 4 Servings
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From the Test Kitchen

For this hearty soup, you'll stir pulled chicken and tender ditali pasta into a rustic, creamy tomato broth spiced with a touch of Calabrian chile paste. It's all complete with a sprinkling of parmesan cheese and fresh parsley.
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  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Tomato Chicken Noodle Soup with Parmesan & Cream
Title
  • 10 oz Cooked Pulled Chicken
  • 2 cups Chicken Bone Broth
  • 6 oz Ditali Pasta
  • 1 14-Oz Can Whole Peeled Tomatoes
  • 2 Bell Peppers Or 1/2 Lb Sweet Peppers
  • ⅔ cup Mirepoix
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Cream
  • 1 bunch Parsley
  • 1½ tsps Calabrian Chile Paste
step-by-step
instructions
1 Cook the pasta

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly. Rinse and wipe out the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the parsley. Place the tomatoes in a bowl; gently break apart with your hands.

3 Make the soup & serve your dish

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter), crushed tomatoes, reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 8 minutes. Add the chicken, cooked pasta, and cream (shaking the packet before opening). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is heated through. Turn off the heat. Serve the soup drizzled with olive oil and garnished with the parmesan and chopped parsley. Enjoy!

Tips from Home Chefs

1 Cook the pasta

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly. Rinse and wipe out the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the parsley. Place the tomatoes in a bowl; gently break apart with your hands.

3 Make the soup & serve your dish

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter), crushed tomatoes, reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 8 minutes. Add the chicken, cooked pasta, and cream (shaking the packet before opening). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is heated through. Turn off the heat. Serve the soup drizzled with olive oil and garnished with the parmesan and chopped parsley. Enjoy!

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