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Chicken Parmesan Soup #Blogtober

 Tender chicken, Parmesan and seasoned croutons are the stars in this simple soup.




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These last few weeks have been beyond hectic. So I've been relying on simple meals, to make life a little easier. I first fell in love with this recipe, when I was a Pampered Chef consultant. We made this soup, at a team meeting and it was fabulous! I've been wanting to make it since then, but never really took the time to make it, even though it is easy to put together.

The original recipe uses the Deep Covered Baker, one of The Pampered Chef's stoneware pots, but you can easily make this using the oven for the croutons and a regular pot for the soup. The link to the original recipe, from The Pampered Chef, can be found here. Today I will share a way to make the soup, using everyday kitchen pots and pans.

My daughter who isn't a big fan of tomato based sauces said, it was very delicious. My son and I finished the soup in two days, enjoying the leftovers for lunch the next day. We ate all the croutons I had put onto the soup the day I made it, so when we reheated, we added more croutons before eating it. So make extra croutons if you can ;)


 






Chicken Parmesan Soup
adapted from The Pampered Chef

1 demi baguette (or half of a regular baguette)
2 Tbs olive oil
3 Tbs Pampered Chef Garlic and Herb seasoning, divided ***
1 1/2 C chicken stock
1- 14.5 oz can tomato sauce
1- 14.5 oz can Italian seasoned diced tomatoes
5 cloves garlic, minced
2 C cooked chicken, cut into cubes
1/2 C grated Parmesan
1 C mozzarella cheese, shredded

Preheat oven to 400 degrees F.

Cut baguette into bite size cubes and toss with olive oil and 1 tsp Garlic and Herb seasoning. Spread evenly onto a rimmed baking sheet and bake for 15 minutes; until bread begins to brown. Set aside.

In a pot, combine the chicken stock, remaining Herb and Garlic seasoning, tomato sauce, garlic and chicken. Bring to a boil, reduce heat and simmer 15 minutes. Remove from heat and stir in Parmesan. Top soup with half the mozzarella, followed by half the croutons. Sprinkle remaining mozzarella over soup, cover and let sit 5 minutes. Serve soup with remaining croutons.

*** if you don't have PC Herb and Garlic Seasoning, simply use a combination of 1 Tbs garlic powder, 3/4 Tbs oregano, 3/4 Tbs basil and 1/2 Tbs red pepper flakes

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Comments

  1. Yummy! Love everything about this! Can't wait to try it!

    ReplyDelete
    Replies
    1. So simple, yet so delicious. Thanks for stopping by!

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  2. I am all about simple dishes these days and this looks delicious!

    ReplyDelete
    Replies
    1. Me too! I love food that is easy to make, but tastes amazing!

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  3. i'm all for comfort dishes.. thanks for sharing this recipe!

    ReplyDelete
    Replies
    1. Soup is always a great comfort food. Thanks so much for visiting!

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  4. ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
    ********************************************************

    ReplyDelete
    Replies
    1. Hi Marilyn,
      Thanks so much for stopping in today. See you at the next party!

      Delete
  5. I love the sound of this- great flavours to incorporate into a soup! yum!

    ReplyDelete
  6. Such a hearty dish, will definitely be adding this one to our rotation, thanks for sharing!

    ReplyDelete
  7. Wow. That looks heavenly, I'd love to try this!

    ReplyDelete

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