DCB Recipe #32: Chicken Parmesan Soup

The original Pampered Chef recipe for Chicken Parmesan Soup is here. I modified the recipe by topping it with cheesy garlic bread instead of the homemade croutons. It was like everything that you love about Chicken Parmesan mixed with the cheesy bread best part of French Onion soup. Yum! You can make this on the stovetop in a regular pot if you don't own a deep covered baker.

Chicken Parmesan Soup

2 tbsp Garlic & Herb Rub (I used McCormick brand)

1 1/2 cups unsalted chicken stock

2 cups marinara sauce

1 can (14.5 oz) diced tomatoes with garlic and onion, undrained

2 1/2 cups diced, cooked chicken breasts

3 garlic cloves

1 oz fresh Parmesan cheese

3/4 cup shredded mozzarella cheese, divided
Frozen Garlic Cheese Bread (I used Pepperidge Farm)

Stir stock, rub, marinara sauce, tomatoes (I subbed crushed, since we don't like chunks), chicken and garlic into baker.

Microwave, covered, on high 11–13 minutes or until soup is hot.

While soup is cooking, prepare frozen garlic cheese bread in oven, as directed on package.

Carefully remove baker from microwave and stir in Parmesan and 1/2 of mozzarella.

Let stand, covered, 2–3 minutes or until cheese is melted.

Ladle into bowls and garnish with remaining mozzarella.

Top with cheese bread.

Enjoy!