Epicure Recipes

⏾☀︎

Chicken Parm Soup

LunchLow-sodiumSugar ConsciousOne DishDinnerLunchGluten-freeHigh ProteinSide DishesChicken & PoultryDinnerStovetop

15 min

6 servings

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Ingredients

  • 2 medium zucchinis
  • 1 lb (450 g) boneless, skinless chicken breast
  • 1 tbsp oil
  • 4 cups Vegetable Broth, or 1 pkg (900 mL/30 oz) low sodium vegetable broth
  • 1 1⁄2 tsp Vegetable Broth Mix
  • 1 cup boiling water
  • 1 pkg Roasted Garlic & Parmesan Hot Dip Mix
  • 1 can (796 ml/27 oz) low sodium crushed tomatoes
  • 1 1⁄2 cups water
  • 1 1⁄2 cups grated cheddar cheese

Preparation

  • Dice zucchinis and set aside.
  • Cut chicken into bite-sized pieces. Heat oil in Sauté Pan over medium-high heat. Add chicken to pan and lightly brown, 2—3 min.
  • Add diced zucchini to pan and cook until slightly softened, about 2—3 min.
  • Add broth, dip mix, crushed tomatoes, and water. Cover and bring to a boil, stirring occasionally.
  • When soup is boiling, stir constantly while adding cheese a little bit at a time, until cheese is melted. Add topper, if desired.

Epicure Products Used

Nutritional Information

Per serving: Calories 330, Fat 15 g (Saturated 8 g, 0 0 g), Cholesterol 90 mg, Sodium 410 mg, Carbohydrate 31 g (Fiber 6 g, Sugars 7 g), Protein 31 g.

Perfectly Balance Your Plate

Serve over 1⁄2 cup cooked, bite-sized pasta, like rotini or penne.