Chicken Asiago Soup Recipes

CHICKEN ASIAGO SOUP

Steps:

• In large pot over medium-high heat, heat oil.
• Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
• Saute until vegetables are tender. Add rosemary and cook briefly.
• Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
• Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
• To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

CHICKEN ASIAGO

Steps:

• Preheat oven to 325ºF. Coat an 8 x 8 inch baking dish with nonstick cooking spray.
• In a shallow bowl, beat egg with just enough water to thin it a little. Set aside.
• Place bread crumbs in another shallow bowl, and stir in dried basil. Set aside.
• Place 1 chicken breast between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick, being careful not to pound holes in chicken; repeat with 2nd breast.
• Remove plastic wrap and place 1 slice of ham on each breast.
• Place one piece of cheese on the narrow end of each breast. Roll breast up jelly-roll fashion, and secure ends with toothpicks.
• Dip breast in egg mixture and coat all sides. Roll in bread crumbs until well coated. Repeat with 2nd breast.
• Place in baking dish and LIGHTLY spray with cooking spray (or an oil mister). This will help coating brown.
• Bake for 30-35 minutes, until chicken is cooked through.
• Remove toothpicks and place on plates. Top with some heated pasta sauce and some shredded cheese to garnish; serve.

SPICY CHICKEN ASIAGO SOUP

Steps:

• 1. In large pot over medium-high heat, heat oil.
• 2. Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
• 3. Saute until vegetables are tender. Add rosemary and cook briefly.
• 4. Add broth, cayenne and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
• 5. Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
• 6. To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

MUSHROOM ASIAGO CHICKEN

Steps:

• Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).
• Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet or saute pan over medium heat.
• Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
• Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
• Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
• Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
• Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).
• Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water -- however, the reduction will taste better.
• Add chicken back to pan and heat through.
• Garnish with sprigs of fresh thyme. May be served over any pasta.