When there’s a chill in the air and autumn has officially arrived, one of the first things that comes to mind when meal planning is something to warm us up. And what could better than a big bowl of soup?
Soup has evolved over the years, from the typical chicken noodle, tomato or vegetable soup to ones with more unusual combinations like this Chicken Parmesan Soup. It’s just as tasty as they old standbys and a little thicker, so a bowl of this soup really “sticks to your ribs.”
The homemade croutons for this soup add a little crunch, something that will help attract the youngsters to the dinner table for a steaming bowl on a chilly day.
CHICKEN PARMESAN SOUP
1/4 of a 1-pound loaf of French bread
2 tablespoons olive oil
3 tablespoons garlic/parsley salt, divided
2 cups chicken broth or 2 cups water with 2 chicken bouillon cubes
1 large can (2 cups) of pasta sauce (your choice)
1 (14.5-ounce) can diced fire roasted, garlic tomatoes
2 1/2 cups diced cooked chicken breast
3 garlic cloves, minced
1/2 cup Parmesan cheese, shredded
1 cup shredded mozzarella cheese, divided
Cut bread into 3/4- to 1-inch cubes and toss with olive oil and 1 tablespoon of the garlic/parsley salt. Brown croutons in a 350-degree oven for about 10 minutes or until golden brown.
Put diced chicken breast in a plastic bag with remaining 2 tablespoons of garlic/parsley salt and shake until evenly coated. Then place chicken in an iron Dutch oven along with the chicken broth and bring to a boil. Add minced garlic, pasta sauce and fire roasted tomatoes and lower heat to low and let simmer about 15-20 minutes. Add Parmesan cheese, stir; and let simmer another 5 minutes.
Top soup with half of mozzarella cheese and sprinkle about half the croutons over it. Sprinkle the remainder of the mozzarella shredded cheese over croutons and place in a 350-degree oven with the lid on for about 3-5 minutes; until cheese has melted.
Serve immediately with remaining croutons.
Note: I prefer to use four-cheese pasta sauce for a richer, cheesy flavor.
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