chicken parm soup

TOTAL TIME: 1 hour

SERVES: 4-6

Protein

• 3 chicken breasts or 1 rotisserie chicken, shredded

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 oven to 400.

• prep your canned tomatoes. Place a strainer over a large bowl and dump in tomatoes and juice, squish tomatoes until they have as much juice squeezed out as possible. Set juice and strained tomatoes 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 (or sub with rotisseriie chicken and add pre-cooked chicken and let simmer for a few minutes to warm.

3. make your croutons:

• rip or cut your stale bread into 1 inch cubes. Place on a baking sheet and toss with 2 tbsp 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.

• 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.

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