CHICKEN PARMESAN SOUP
Cheesy red-sauced soup with pasta. Garnish with fresh parsley.
Provided by Denise Nika
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 37m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
- Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes.
- Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.
Nutrition Facts : Calories 792 calories, Carbohydrate 66.5 g, Cholesterol 80.7 mg, Fat 40.8 g, Fiber 4.7 g, Protein 38.4 g, SaturatedFat 9.7 g, Sodium 2328.7 mg, Sugar 9.4 g
PARMESAN CHICKEN I
A family favorite made in a slow cooker.
Provided by DCANTER
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 5h10m
Yield 6
Number Of Ingredients 9
Steps:
- Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
- Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
- Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 37.5 g, Cholesterol 106.8 mg, Fat 21.5 g, Fiber 1 g, Protein 35.1 g, SaturatedFat 10.5 g, Sodium 1303.5 mg, Sugar 4.7 g
PARMESAN CHICKEN NOODLE SOUP
Stir grated Parmesan into classic chicken noodle soup for a creamy finish. Pantry and fridge staples make this meal in a bowl super-convenient to put together.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
- Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.
- Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.
CHICKEN PARMESAN SOUP
Make and share this Chicken Parmesan Soup recipe from Food.com.
Provided by MARIA MAC
Categories Very Low Carbs
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken in water with chicken base, oregano, basil and garlic until chicken is done, about 10 minutes.
- Remove chicken from pot, cool slightly, and then dice. Add tomatoes, chicken, zucchini, yellow squash and spaghetti.
- Cook until pasta and squash are tender, 8 to 10 minutes. Add salt and pepper to taste. Top with Parmesan. Makes 6 to 8 servings.
Nutrition Facts : Calories 137.4, Fat 1.3, SaturatedFat 0.3, Cholesterol 43.9, Sodium 168.5, Carbohydrate 10.7, Fiber 1.1, Sugar 2.3, Protein 20.2
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EASY CHICKEN PARMESAN SOUP - HOW SWEET EATS
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5/5 (26)Category SoupCuisine AmericanTotal Time 1 hr
- Preheat the oven to 400 degrees F. Place the chicken on a baking sheet and sprinkle it with the salt, pepper, garlic powder and basil. Drizzle (or spray) with olive oil. Bake for 20 minutes, or until the chicken is cooked through (internal temperature should be about 160 degrees F). Once cool, cut the chicken into cubes.
- While the oven is on, you can begin to make the mozzarella croutons too. Place the bread cubes on a baking sheet and drizzle with olive oil. Bake them for 8 to 10 minutes, or until slightly golden. Remove the baking sheet and cover the cubes in a slice of mozzarella. Return the sheet to the oven for 2 to 3 minutes, until the mozzarella is melty. (Note: you can toast the bread ahead of time and just reheat, topped with the mozzarella! )
- Heat a large stock pot over medium heat and add the olive oil. Stir in the onion, garlic, salt, pepper and basil. Cook, stirring often, until the onions soften, about 5 to 6 minutes. Stir in the tomato paste and cook for 5 more minutes.
- Add in the chicken, diced tomatoes and Swanson Chicken Broth. Bring the soup to a boil. Reduce it to a simmer and add the pasta. Cook for 8 to 10 minutes (or slightly longer, depending on your cut of pasta), stirring occasionally. Stir in the parmesan cheese. Taste and season with more salt and pepper if needed.
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- Heat the olive oil in a 4 to 5 quart Dutch oven or stock pot over medium heat, until the oil shimmers. Add the onions, celery, and carrots, and saute until soft, 8 to 10 minutes. Add the garlic, and stir until fragrant (just a minute or two). Sprinkle the flour over the vegetables and cook until its disappeared into the vegetables. Add the chicken broth, marinara, cheese rind (if using), bay leaf, and Italian seasoning, and stir until mixed well.
- Increase heat to medium-high and bring soup to a gentle boil, then reduce heat to maintain a gentle simmer. Cover pot partially with a lid and let simmer for 15 minutes. Remove and discard the bay leaf and parm rind. Taste the soup and add salt and pepper as needed.
- While the soup simmers, cook the pasta according to package directions in a medium pot of salted water.
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