Chicken Parm Tomato Soup
This rich tomato soup is the perfect way to get cozy this soup season! All the flavors of classic chicken parmesan come together in one pot with tender pieces of chicken, fresh basil, a touch of cream and Red Gold Whole Peeled Tomatoes! This version packs in plenty of protein for a truly satisfying bowl that won't leave you feeling hungry again shortly after. @lisathompson @thefeedfeed
This rich tomato soup is the perfect way to get cozy this soup season! All the flavors of classic chicken parmesan come together in one pot with tender pieces of chicken, fresh basil, a touch of cream and Red Gold Whole Peeled Tomatoes! This version packs in plenty of protein for a truly satisfying bowl that won't leave you feeling hungry again shortly after. @lisathompson @thefeedfeed
Ingredients
Instructions
- Heat oil in heavy pot over medium heat.
- Add chicken and half teaspoon kosher salt. Cook, stirring occasionally, until opaque and just cooked through, about 3 minutes. Transfer chicken to a plate and cover.
- Add diced onion, celery, carrot and garlic to the pot and cook, stirring occasionally, until very soft and beginning to caramelize, about 9 minutes.
- Reduce heat to low. Add Italian seasoning and Red Gold Tomato Paste and stir until well combined. Cook for about 3 minutes.
- Add Red Gold Whole Peeled Tomatoes, undrained, to the pot and break up the tomatoes with a wooden spoon. Season with 1 tablespoon kosher salt.
- Add chicken stock and basil sprigs. Stir and simmer soup uncovered until reduced slightly, about 30 minutes. Remove and discard the basil sprigs.
- Add heavy cream and puree soup with an immersion blender (use oven mitts so you don't burn yourself) until smooth.
- Return soup to the pot and add chicken along with any juices that accumulated at the bottom of the bowl. Let sit for 5 minutes off the heat to allow the flavors to meld.
- To serve, ladle tomato soup into oven-safe bowls then top each with grated parmesan, a piece of sliced baguette and 2 slices of fresh mozzarella cheese.
- Broil until cheese is melted and golden brown, approximately 8 minutes, then sprinkle with chopped parsley.
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