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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.4
  • Total Fat: 10.6 g
  • Cholesterol: 71.3 mg
  • Sodium: 838.2 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 32.7 g

View full nutritional breakdown of Chicken Parmesan Soup calories by ingredient
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Chicken Parmesan Soup

Submitted by: PUDDLES174

Introduction

Fast & Yumm-o Soup from RachaelRay.com Fast & Yumm-o Soup from RachaelRay.com
Number of Servings: 8

Ingredients

    4 Chicken Breast, bone and skin removed
    4 tbs Extra Virgin Olive Oil
    1 tsp Salt
    1 tbsp Pepper, black
    3 cloves Garlic
    2 Large Onions
    1 tbsp Pepper, red crushed
    1 28 oz Can Chunky or Diced Tomatoes
    1 qt Chicken Broth 99% Fat Free
    1 c Fresh Basil (or 1/2 C dried)
    8 slices Italian Bread, medium
    1 1/4 c Parmesan & Romano Cheese Freshly Shredded Blend

Directions

Heat large pot over medium-high heat with 2 tbs of olive oil. Cut chicken into bite sized pieces and add to pot with salt and black pepper. Cook for about 4 minutes, or until just cooked through. Remove from pot and set aside. Add other 2 tbsp of olive oil along with chopped/minced garlic, onions and red pepper flakes. Cook for about 4 minutes until onions are tender. Add tomatoes and chicken stock, bring to a simmer and cook for about 4 minutes. Add chicken back to pot and continue to simmer for 3 minutes. Add chopped basil and stir.
While soup is cooking drizzle sliced bread with olive oil and cook in oven at 350 for about 4 min or until toasted/lightly golden. Remove from oven and top with 1/2 of the cheese. Cook again in oven for 2 min or until cheese is melted.
Serve soup with toasted bread, or you can put bread in bottom of bowl and top with the soup. Sprinkle remaining cheese on each serving of soup. Makes about 6-8 servings, 1 1/2 - 2 Cups each.

Number of Servings: 8

Recipe submitted by SparkPeople user PUDDLES174.






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