Ingredients:
2 Tbsps. of Butter
1 Diced Onion
1 Tbsp. of Minced Garlic
2 Tsp of Italian Seasoning
1 Tsp of Salt
1/2 Tsp of Pepper
4 Cups of Chicken Broth
2 Cups of Boneless Skinless Chicken Breasts Cooked and Shredded
1/4 Cup of Sundried Tomatoes Finely Chopped (I used a food processor)
1 Cup of Heavy Whipping Cream
2 Tbsps. of Cornstarch
1 Cup of Shredded Parmesan Cheese
2 Cups of Broken Lasagna Noodles
**Optional for more spice - add 1/2 Tsp to 1 Tsp of Cayenne Pepper. Red Pepper Flakes is another option.
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Instructions:
In a large soup pot over medium heat melt your butter. Add your onions and sauté until the onions are translucent.
Add your minced garlic, sundried tomatoes, salt, pepper, Italian seasoning, and optional cayenne pepper/red pepper flakes. Sauté for an additional 3 minutes.
Next add your chicken broth. Bring to a boil and then reduce heat to medium-low and simmer for an additional 10 minutes.
While your soup is simmering, cook your pasta in a separate pot according to the directions on the box.
Make your cornstarch slurry in a separate bowl - whisk together your heavy whipping cream and cornstarch then add to your soup mixture. Add your shredded chicken and parmesan cheese to your soup mixture at this time as well. Simmer for an additional 5 minutes or until everything is heated through and your cheese is melted.
I like too keep the noodles and soup separate until I dish up my bowl to avoid the noodles from getting soggy.
Dish up and top with additional parmesan cheese if you would like. Another option is topping your soup with scoop of ricotta cheese.
Enjoy :)
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