Chicken Parmesan Soup
Herbed Garlic Bread
Ingredients
- 1 (24-oz) pkg frozen popcorn chicken
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- ¼ cup tomato paste
- 2 tsp Italian seasoning
- ½ tsp sugar
- 1 (24-oz) can pasta sauce
- 1 (32-oz) carton chicken broth
- 2 cups water
- 1 (7-oz) pkg elbow pasta
- ¾ cup shredded Parmesan cheese
Instructions
- Bake chicken according to package directions; set aside, and keep warm.
- Meanwhile, cook onion and garlic in hot oil in a large Dutch oven over medium heat until tender. Add tomato paste, Italian seasoning, and sugar; cook, stirring often, 2 minutes.
- Add pasta sauce, broth, and water; bring to a boil over medium-high heat. Add uncooked pasta, reduce heat, and simmer 10 to 12 minutes or until pasta is tender.
- Just before serving, stir in chicken; ladle soup into 6 bowls, and sprinkle with cheese.
Side Dish Ingredients
- 3 cloves garlic, minced
- ¼ cup butter, softened
- 2 tsp dried basil
- 1 (16-oz) loaf French bread, halved lengthwise
Side Dish Instructions
- Preheat oven to 450°F. Stir together garlic, butter, and basil; spread on cut sides of bread. Place bread, cut side up, on a baking sheet.
- Bake 8 to 10 minutes or until toasted. Slice to serve.
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