So I recently posted about making soup on Sundays, its been a great way to switch up Chris and I's lunch options as well as gives me an easy weeknight dinner. Last Sunday while prepping Superbowl party food I made Chicken Parmesan Soup. Chris has given this rave reviews and it made a "this is delicious, you should make it again" rating (see Chris recipe rating scale here). The best part was this soup was easy peasy!
Chicken Parmesan Soup
- olive oil
- 2 chicken breasts pounded thin and cubed into bite size pieces
- 1can (28 oz) diced tomatoes
- 1 qt. chicken broth
- salt and pepper
- 1 c. fresh basil, chopped
- 1 tsp. red pepper flakes
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- sprinkling of parmesan cheese
- In a large pot, heat a couple tbsp. of olive oil over medium high heat.
- Season chicken with salt and pepper, cook until cooked through, remove from pot and set aside.
- Add a couple more tbsp. of olive oil, saute onion, garlic and red pepper flakes, until onions have softened.
- Add tomatoes and chicken broth, bring to a simmer and cook around 5 minutes.
- Put chicken back in and cook for 2-3 minutes.
- Add chopped basil and some shakes of grated parmesan cheese and stir.
Note: the original recipe called for toasting crusty artisan bread with parmesan and garlic then placing a piece in the bottom of the bowl of soup then one on top. I eliminated this for easy of serving purposes for lunches as well I wanted to eliminate the unnecessary carbs.
This made about three lunch portions and one dinner for two portion. The chicken gives it a little more protein making it more satisfying. When we had it for dinner we paired it with salad and split a gouda/pepperjack grilled cheese. This has a bit of a kick to it so if you aren't a fan of the spicy I'd leave out the red pepper flakes.
Next up, Mardi Gras and Valentine's Day all in one week! Plus another Sunday Soup!