Chicken Parmesan Soup

Tracy Ochs

"Yummy Pampered Chef recipe."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Cut bread into 3/4 inch cubes.
  2. Toss bread crumbs, oil and 1 Tbsp of the rub in a baking dish.
  3. 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.
  4. Stir stock, remaining 2 Tbsp rub, marinara sauce, tomatoes, chicken and garlic into baking dish.
  5. Microwave, covered, on HIGH, 11-13 minutes or until soup is hot.
  6. Grate Parmesan.
  7. Carefully remove baking dish from microwave and stir in Parmesan.
  8. Top soup with half of the mozzarella and sprinkle with half the of the croutons. Top with the remaining mozzarella.
  9. Let stand, covered, 2-3 minutes or until cheese is melted. Serve soup with remaining croutons.


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