Saturday, September 29, 2012
Chicken Parmesan Soup
1/4 of a 16-oz (450-g) loaf French bread
2 tbsp (30 mL) olive oil
3 tbsp (45 mL) Garlic & Herb Rub, divided
1 1/2 cups (375 mL) unsalted chicken stock
2 cups (500 mL) marinara sauce
1 can (14.5 oz) diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained
2 1/2 cups (625 mL) diced cooked chicken breasts
3 garlic cloves
1 oz (30 g) fresh Parmesan cheese
3/4 cup (175 mL) shredded mozzarella cheese, divided
1. Cut bread into 3/4-in. (2-cm) cubes
using Color Coated Bread Knife. (You
should have about 2 cups/500 mL.)
2. Toss bread cubes, oil and 1 tbsp (15 mL)
of the rub in Deep Covered Baker.
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 (30 mL)
rub, marinara sauce, tomatoes,
chicken and garlic pressed with Garlic
Press into baker.
5. Microwave, covered, on HIGH
11–13 minutes or until soup is hot.
6. Grate Parmesan using Microplane(R)
Adjustable Fine Grater.
7. Carefully remove baker from
microwave and stir in Parmesan.
8. Top soup with half of the mozzarella
and sprinkle with half of the croutons.
Top with remaining mozzarella.
9. Let stand, covered, 2–3 minutes or
until cheese is melted. Serve soup
with remaining croutons.
Yield: 6 servings
Cook's Tip: Garlic Oil can be
substituted for the olive oil, if desired.
We chose unsalted stock in this recipe
because it's a fast and easy way to give
the soup concentrated chicken flavor
without adding too much salt.
Croutons can be stored at room
temperature in an airtight container or
resealable plastic bag for 3 to 5 days.
Make extra and save them for your