Chicken Parmesan Soup
- Servings: 4
- Prep: 10 mins
- Cook Time: 30 mins
This family friendly soup is perfect for busy weeknight dinners.
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Ingredients
| 6 oz. | No Yolks® Extra Broad |
| 1/4 cup | olive oil, divided |
| 12 oz. | boneless and skinless chicken breast, sliced |
| 2 cloves | garlic, minced |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
| 2 cans | (each 10 oz.) condensed tomato soup |
| 3 cups | reduced sodium chicken broth |
| 1 cup | frozen peas |
| 1/4 cup | fresh basil, thinly sliced |
| 1 1/2 cups | mozzarella, shredded |
| 1/2 cup | Parmesan cheese, grated |
| 1/2 cup | bread crumbs |
Directions
- Heat 2 Tbsp oil in Dutch oven or large saucepan set over medium heat. Cook chicken, garlic, salt and pepper for 5 to 8 minutes or until chicken starts to brown.
- Stir in 3 cups water, tomato soup and chicken broth; bring to a boil. Reduce heat to medium.
- Stir in pasta and cook for 8 minutes. Stir in peas and continue to cook for 2 to 3 minutes or until pasta is tender and peas are cooked. Stir in basil.
- Meanwhile, preheat broiler to high. Divide soup into 4 crocks. Top with shredded mozzarella, Parmesan cheese and bread crumbs. Drizzle with remaining olive oil.
- Broil for 2 to 3 minutes or until cheese is melted and bread crumbs are golden brown and toasted.
Tips
Substitute mozzarella with fontina or provolone cheese for variation.
