Chicken Parmigiano Soup Recipes

PARMESAN CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
• Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
• Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

CHICKEN PARMESAN SOUP

Steps:

• Cut bread into 3/4-in. (2-cm) cubes using Color Coated Bread Knife. (You should have about 2 cups/500 mL.)Toss bread cubes, oil and 1 tbsp (15 mL) of the rub in Deep Covered Baker.Microwave bread cubes, uncovered, on HIGH 3-4 minutes or until they begin to brown, stirring every minute. Spread croutons over a piece of Parchment Paper to cool.Stir stock, remaining 2 tbsp (30 mL) rub, marinara sauce, tomatoes, chicken and garlic pressed with Garlic Press into baker. Microwave, covered, on HIGH 11-13 minutes or until soup is hot. Grate Parmesan using Microplane® Adjustable Fine Grater. Carefully remove baker from microwave and stir in Parmesan. Top soup with half of the mozzarella and sprinkle with half of the croutons. Top with remaining mozzarella. Let stand, covered, 2-3 minutes or until cheese is melted. Serve soup with remaining croutons.

CHICKEN AND PARMESAN SOUP WITH SPINACH RECIPE

Steps:

• In a large soup pot or Dutch oven heat 1 Tbsp olive oil. When hot, add onion, carrot and chicken pieces and sauté for 8 minutes stirring occasionally. Add garlic and marjoram and sauté 1 minute more.
• Add chicken broth to pot and bring to a boil. Reduce heat and simmer for 10 minutes. Remove thighs from pot and shred then add back to the pot along with fresh spinach and beans. Cook for 5 minutes until spinach is bright green and wilted.
• Just before serving stir in 1 cup Parmesan cheese and stir until melted. Season with salt and pepper (taste for salt because the cheese is salty) and serve with shredded Parmesan for garnish.

CHICKEN PARMESAN SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
• Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes.
• Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.

SLOW COOKER CHICKEN PARMESAN SOUP

Steps:

• Add chicken breasts, onion, garlic, diced tomatoes, crushed tomatoes, Italian seasoning, chicken broth, salt, pepper and grated parmesan cheese to the slow cooker. Set to high for 6 hours.
• Remove the chicken breasts when there is 30 minutes of cook time left. Shred or cut into cubes and return to the slow cooker. Add the pasta shells and cook for the remaining 30 minutes.
• Stir well, and top with croutons, mozzarella cheese and parmesan cheese to serve. Enjoy once the cheese melts into the soup or put bowls in the broiler for a few minutes to melt the cheese.