chicken parm soup

TOTAL TIME: 1 hour

SERVES: 4-6

Protein

• 3 chicken breasts

Milk & Dairy

• 2 cups shredded mozza

• Parmesan for garnish

Pantry

• 2 tbsp tomato paste

• 2 tsp oregano

• 1/2 tsp chili flakes

• 1 28 oz can whole tomatoes

• 2 tsp red wine vinegar

• 4 cups chicken broth

• 1/2 loaf stale bread

• 1/4 cup olive oil

Produce

• 1 onion

• 4 cloves garlic

• 1 tbsp fresh basil

pre-recipe prep

• Dice 1 onion

• Mince 4 cloves garlic

• Shred your cheeses

1. Prep your tomatoes. Preheat your oven to 400.

   Prep your canned tomatoes. You want to get as much liquid separated from the tomatoes as possible (keeping both). Place a strainer over a large bowl and dump in tomatoes and juice, and squish tomatoes until there is very little juice remaining and tomatoes are broken into small chunks. Set both aside.

2. Start your soup. In a large dutch oven or pot over medium heat, add 2 tbsp olive oil. Once hot, add your onions with a large pinch of salt and cook until translucent, 3-4 minutes.

   Add 2 tbsp tomato paste and cook until deeply red, about 5 more minutes.

   Add 1 tbsp fresh basil, 2 tsp oregano, 1/2 tsp chili flakes, 4 cloves minced garlic and cook for about 1 minute.

   Add just the flesh of the canned tomatoes and cook until darkened, about 3 more minutes.

   Add remaining tomato juice, 4 cups broth and chicken breasts. Bring to a simmer and let cook for 15 minutes while we prep the croutons.

3. Make your croutons. Rip or cut your stale bread into 1 inch cubes. Place on a baking sheet and toss with 2 thsp olive oil and a generous pinch of salt.

   Bake for 10 minutes or until golden brown, tossing halfway through. Keep the oven on.

4. Finish the soup. Remove chicken from soup and shred, then add back to soup with 2 tsp red wine vinegar and mix.

   Now to assemble, moving quickly, sprinkle croutons overtop your soup and sprinkle will 2 cups shredded mozza.

   Bake at 400 for 5 minutes, then broil for another 5 until cheese is golden brown and bubbling.

   Top with parm and fresh basil to serve it up.

---

Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!