Chicken Parmesan Soup

This soup was introduced to me from a Pampered Chef consultant, Karen Solnick, and now that I’ve made it on my own, I highly recommend you make it. I made it on a Sunday morning before church, so I could eat off the healthy soup all week!  It was super easy to make enough that I plan to make it again, asap!  

First, you’ll need 2 cups cooked chicken. Feel free to use a roasted chicken from the grocery store, which is what I did the first time. This time I boiled breasts in broth in order to help the chicken breasts gain flavor (and strengthen the broth of the next time I used it. 

Once cooked, shred. 

(Note: Have you ever bought a delicious fresh bread, but didn’t finish it before it started to dry out?  Cut it down into pieces and freeze it!  You can defrost it and make them into croutons!)

Toss bread with 1 tbsp oil and Italian Seasoning in a pampered chef stoneware piece. 

(I used the slotted baker instead of deep covered baker.)  Microwave for about 4 minutes until 
croutons become crispy. 

Let cool. 

Add to a pot 4 cups chicken stock, 2 cups tomato sauce (spaghetti sauce), 1 can of tomatoes (the fire roasted add a little something), Italian seasoning, garlic, basil,

Add chicken previously cooked.

Simmer soup until everything is heated through. 

Add freshly grated parmesan. 

Place croutons in a bowl and cover with soup. Top with Mozzarella Cheese! 

(I realize I don’t have a picture, but honestly, I had to eat it right away it was so good! Couldn’t believe I forgot, but you’re going to have to trust me by my lack of photo.) 🙂 

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