Wednesday, September 3, 2014

Spicy Italian Chicken and Pasta Soup

I LOVE this recipe and have been making it for a few years now but I've made a few changes to it and wanted to revise it on my blog. I also changed the name. Adapted from Your Homebased Mom

1/4 cup olive oil
1/2 teaspoon crushed red pepper flakes (*more for more heat)
2 teaspoons minced garlic
1 small or medium onion minced
1 can petite diced tomatoes
3 cans chicken broth (or 1 box)
8 oz shredded chicken (**see slow cooker option)
4 ounces mini bow tie pasta, Barilla brand (cooked separately to al dente, drained)
1-2 tablespoons dried basil
parmesan or mozzarella cheese shredded, for topping

Saute onions, garlic, and crushed red pepper in olive oil over medium heat in a medium stock pot until onions are tender. Add can of tomatoes, broth, and entire can of chicken with the water. Bring to boil and simmer for 5 minutes. Remove from heat. Stir in cooked pasta and basil. Serve with cheese sprinkled on top and toasted french bread, if desired.

*For added heat, top individual servings with crushed red pepper

**Slow cooker method: Let raw chicken cook in broth, tomatoes, and spices until chicken shreds. Add in pasta and basil at the end.

Updated 1-12-2020