Chicken Parmesan Soup
- Number of Servings: 8
Ingredients
1 tbsp olive oil1 lb chicken breast1 large onion, diced2 cloves garlic, minced1/4 cup white wine1 bay leaf1 tsp crushed red pepper flake (more or less depending on taste)2 (14) oz can tomatoes1 (14)oz can chicken broth1 can water1 tsp salt1 tbsp black pepper1 cup water1 cup macaroni8 pieces whole wheat bread1 tsp Italian salad dressing1/4 Parmesan cheese
in large soup pot, heat olive oil over medium heat.
Add whole chicken breast, allow to brown on both sides.
Remove chicken and add onion and garlic to pot.
When onions are starting to turn clear, add white wine and bay leaf.
Allow to reduce by half, cooking for about 8-10 minutes.
Dice chicken breast in bite-sized pieces.
When wine is reduced, add chicken breast, salt, pepper, red pepper flakes, tomatoes, chicken broth, water (one of the tomato cans full of water) and bring to boil.
Reduce to med-low, simmering for 1 hour.
After the hour, add 1 cup of water and 1 cup of macaroni.
Allow 15 minutes for pasta to cook in soup.
Heat oven to 450*F.
Cut bread in half, making triangles and place on baking sheet.
Brush small amount of Italian dressing on bread, followed by a sprinkling of parmesan cheese.
Toast in oven for approx. 10-12 minutes until golden and crispy.
Place one toast point on bottom of soup bowl.
Pour soup over toast and top with one additional toast point.
1 cup of soup and 2 toast points = 1 serving
Number of Servings: 8
Recipe submitted by SparkPeople user LYN2251982.
Add whole chicken breast, allow to brown on both sides.
Remove chicken and add onion and garlic to pot.
When onions are starting to turn clear, add white wine and bay leaf.
Allow to reduce by half, cooking for about 8-10 minutes.
Dice chicken breast in bite-sized pieces.
When wine is reduced, add chicken breast, salt, pepper, red pepper flakes, tomatoes, chicken broth, water (one of the tomato cans full of water) and bring to boil.
Reduce to med-low, simmering for 1 hour.
After the hour, add 1 cup of water and 1 cup of macaroni.
Allow 15 minutes for pasta to cook in soup.
Heat oven to 450*F.
Cut bread in half, making triangles and place on baking sheet.
Brush small amount of Italian dressing on bread, followed by a sprinkling of parmesan cheese.
Toast in oven for approx. 10-12 minutes until golden and crispy.
Place one toast point on bottom of soup bowl.
Pour soup over toast and top with one additional toast point.
1 cup of soup and 2 toast points = 1 serving
Number of Servings: 8
Recipe submitted by SparkPeople user LYN2251982.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 8.3 g
- Cholesterol: 33.4 mg
- Sodium: 1,035.5 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 4.1 g
- Protein: 23.9 g
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