Chicken Parm Soup

15 min
6 servings
$3.56/serving

Perfectly Balance Your Plate

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

Ingredients

2 medium zucchinis

1 lb (450 g) boneless, skinless chicken breast

1 tbsp oil

4 cupsVegetable Broth, or 1 pkg (900 mL/30 oz) low sodium vegetable broth

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

Topping (optional): Chili Flakes & Garlic Topper

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.

Nutritional Information

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

Shop This Recipe

Vegetable Broth Mix

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Sauté Pan

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