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stoneware
B
Chicken Parmesan Soup
Give this soup some crunch with homemade croutons made in the microwave!
¼ of a 16-oz loaf French bread 2 tbsp olive oil 3 tbsp Garlic & Herb Rub, divided 1½ cups unsalted chicken stock 2 cups marinara sauce 1 can diced tomatoes with garlic and onion (about 1¾ cups), undrained
2½ cups diced cooked chicken breasts 3 garlic cloves 1 oz fresh Parmesan cheese ¾ cup shredded mozzarella cheese, divided
1. Cut bread into ¾-in. cubes using
Color Coated Bread Knife. (You should have about 2 cups.)
2. Toss bread cubes, oil and 1 tbsp 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 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® 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.
Serves 6.
Nutrients per serving (about 1¼ cups): Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 23 g, Fiber 3 g, Protein 28 g
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