Chicken Parm Tomato Soup

25 minutes Prep Time
1 hour Cook Time
4 Servings

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

  • 1/4 cup olive oil
  • 1 1/2 pounds boneless skinless chicken breast, small diced
  • 1 tablespoon + 1/2 teaspoon kosher salt
  • 1 small red onion, small diced
  • 2 ribs celery, small diced
  • 1 large carrot, small diced
  • 3 garlic cloves, crushed
  • 1 tablespoon Italian seasoning

  • 1 can Red Gold® Sweet Basil Tomato Paste 6 oz

  • 1 can Red Gold® Canned Whole Peeled Tomatoes 28 oz, undrained

  • 1 quart chicken broth, or bone broth or stock
  • 3 sprigs fresh basil
  • 3 tablespoons heavy cream
  • grated parmesan cheese
  • Italian bread or baguette, sliced
  • mozzarella cheese, fresh sliced
  • fresh parsley, chopped for serving

Instructions

Step one

Heat oil in heavy pot over medium heat.

Step two

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.

Step three

Add diced onion, celery, carrot and garlic to the pot and cook, stirring occasionally, until very soft and beginning to caramelize, about 9 minutes.

Step four

Reduce heat to low.  Add Italian seasoning and Red Gold Tomato Paste and stir until well combined.  Cook for about 3 minutes.

Step five

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.

Step six

Add chicken stock and basil sprigs. Stir and simmer soup uncovered until reduced slightly, about 30 minutes. Remove and discard the basil sprigs.

Step seven

Add heavy cream and puree soup with an immersion blender (use oven mitts so you don’t burn yourself) until smooth.

Step eight

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.

Step nine

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.

Step ten

Broil until cheese is melted and golden brown, approximately 8 minutes, then sprinkle with chopped parsley.

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