Broke-Ass Kitchen: Chicken Parmesan Soup
I know over 100 cities across the nation are experiencing record highs and we’re all excited about the sitting outside for brunch and not wearing a coat even though we really should fun that comes with it, it’s still, well, kind of cold. I mean, don’t you think? I mean, yeah, we’re not tearing up every time we realize we have to leave our apartments, but still… it’s cold. I’m cold! And I want soup!
In case you’re also cold and want soup, or feel under the weather from playing with your adorable but germy nieces and nephews during the holidays, or want to impress a date because you know there are few things sexier than making someone a bowl of homemade soup (truth!), this week’s recipe is for you. It’s inspired from a Rachael Ray recipe, and no matter how you feel about her personally, you cannot deny that homegirl can make some damn good, budget-friendly meals.
Broke-Ass Kitchen: Chicken Parmesan Soup
Ingredients: 2 boneless chicken thighs or breasts, diced into 1″ pieces or strips (thighs are cheaper, plus dark meat is so delicious!), 1 clove of garlic, 1 small onion, 1 can of chopped stewed tomatoes, 1 cup of your favorite pasta (I like penne), 1 cup parmesan cheese (grated or shredded), 1 TBS each of red pepper flakes and dried basil, or use fresh if you’re able.
Cost: Around $10-12 (but around $2 per serving!)
Time: Around 30 minutes
Soundtrack: Frank Sinatra’s Nothing But The Best
The plan: First, salt and pepper all sides of the chicken thighs, mince the garlic, and dice the onion. Pour the olive oil in the bottom of a big cauldron to saute the onions for about 2 minutes. Add garlic and red pepper, and then add the chicken thighs and brown them on each side. Next, add the chicken stock and water, and turn the heat up to high until it is boiling, then add the spaghetti noodles and turn down to medium heat. Let simmer for about 10-15 minutes, and salt and pepper to taste. Serve and top with enough parmesan cheese to look impressive, and a fresh basil leaf or a sprinkle of dried basil. Enjoy!
Photo Credit: Chefslittlehelper.com
