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
EASY CHICKEN PARMESAN SOUP RECIPE
A fast and filling dish that comes together in a matter of minutes!
Provided by Camille Beckstrand
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- Cook chicken tenders according to directions on package, then cut into bite-sized pieces. Set aside.
- In a large pot, heat oil over medium heat. Add onion and cook until tender (about 6 minutes). Add garlic and cook until fragrant, about 1 minute more. Stir in tomato paste and crushed red pepper flakes.
- Add diced tomatoes and chicken broth and bring to a simmer. Let cook for 5-6 minutes.
- Add pasta and cook 6-8 minutes more, or until pasta is al dente.
- Right before serving, mix in cooked chicken, Parmesan and mozzarella until just melted and season generously with salt and pepper.
- Ladle into bowls and top with parsley.
Nutrition Facts : Calories 448 kcal, Carbohydrate 38 g, Protein 36 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 73 mg, Sodium 673 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
EASY CHICKEN PARMESAN
The super thing about this dish is that you get full flavour without having to brown the chicken.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F (190 degrees C).
- Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
- Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
- Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
- Drain spaghetti. Serve topped with chicken and sauce.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 55.4 g, Cholesterol 59.7 mg, Fat 13.4 g, Fiber 4.5 g, Protein 36.6 g, SaturatedFat 2.2 g, Sodium 754.4 mg, Sugar 10.7 g
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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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