Saturday, February 23, 2013

Chicken Parmesan Soup

I had a craving for Chicken Parm last week... as in, I couldn't stop thinking about chicken and marinara sauce and parmesan cheese.  And when I can't stop thinking about it, I will inevitably make some variation of it.

I got the idea for this soup from a Pampered Chef party I went to a while back.   Their version included croutons made in the microwave, a special seasoning blend, mozzarella cheese and baking the whole thing in the oven.  It was pretty good.

For my version, I decided to keep things a little simpler and do the whole thing on the stove top.

This is also a really nutrient dense, nourishing meal when made with homemade, mineral-rich chicken stock.  Great for your immune system!!  It's cost effective, too, since it requires minimal ingredients and you can take advantage of sales on canned tomatoes (which happen about once a month or so in my neck of the woods).  Just make sure you get the best tomatoes you can - something organic and packed in a BPA-free can, preferably.

I made the soup thick, more like a stew or chili consistency.  You can shorten the cooking time a little or add more chicken stock if you'd like a thinner consistency.

Feel free to add some small pasta (like orzo or ditalini), or serve with croutons, or with rustic wheat bread, or a buttery sourdough garlic bread.

The possibilities are endless!! For a well rounded meal, don't forget to include a tossed salad on the side.  Bon appetit, my friend.

Chicken Parmesan Soup
by Raye
Prep Time: 3 minutes
Cook Time: 30 minutes
Keywords: stove top soup/stew chicken tomato
Ingredients (4 servings)
  • 1 (14.5 oz) can organic fire roasted tomatoes, such as Muir Glen
  • 1 (14.5 oz) can organic tomato puree
  • 4 cups chicken stock
  • salt and pepper, to taste
  • 1 Tbsp dried basil
  • 2 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 1/2 tsp poultry seasoning
  • 1-1/2 c. chopped, cooked chicken
  • grated Parmesan cheese, for serving
  • Croutons, optional, for serving
  1. In a stock pot, stir together tomatoes, tomato puree, chicken stock, spices and chopped chicken.
  2. Bring to a boil, then reduce heat to medium-low. Cook for approximately 30 minutes, or until broth has thickened to your liking. (I prefer a sauce-like consistency, somewhere between a soup and a stew)
  3. Serve immediately, with grated Parmesan cheese and croutons, if desired.
  4. Pair with a green tossed salad for a complete meal.
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1 comment:

  1. Raye,

    It turned cold here this weekend, so I decided I wanted something warm to eat. I made your soup yesterday, and I'm so glad I did!! I had it for supper last night and lunch today, and have some more left for a couple meals this week -- it is so very good! Thanks for sharing this delicious meal!


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