Monday, December 4, 2006

Chicken Parm Soup

Recipe sent by Christine Goldstein

I saw a variation of this recipe on Rachael Ray. I added some more spices to make it taste more like my parm. Was a BIG HIT!

1 bag frozen ice glazed chicken tenders
(chop them into bite sized pieces before cooking)
1 lg onion
2 Tablespoons garlic
2 bay leaves
2 teaspoons italian seasoning
1 box of chicken broth
1 can of crushed tomatoes
salt and pepper to taste

sliced garlic bread
mozzerella cheese

slice onions in small slices. Brown onions in olive oil until carmelized. Add chicken. Brown in pan until cooked completely. Add seasonings, broth, tomatoes. Cook on low heat min of 15 minutes. (I simmered for a couple of hours)

Place slice of garlic bread in bottom of bowl. Scoop soup on top of bread, place mozzerella on top of soup to melt.


After a few questions, here is what Christine replied:
One 28 oz can of crushed tomatos, use about 4 lbs. of boneless, skinless chicken breasts, cut into pieces. 4 cups of chicken stock.

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