Chicken Parmesan Soup
Sunday Suppers

Chicken Parmesan Soup and Pound Cake Cookies

 

Soup is the perfect food in my opinion.  Hot and all in one for the most part. Sometimes I add salad but not always. This is a recipe I like to double, serve and freeze the rest for another day.  

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Main Dish

Chicken Parmesan Soup
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Ingredients
  1. 1 (24-oz) package frozen fully cooked breaded chicken breast tenders
  2. 1 cup freshly shredded mozzarella cheese
  3. ½ cup freshly grated Parmesan cheese
  4. 12 oz uncooked cavatappi or rotini pasta
  5. 1 cup chopped onion
  6. 6 cloves garlic, minced
  7. 3 tablespoons olive oil
  8. 3 cups marinara sauce
  9. 2 cups chicken broth
  10. ⅓ cup torn fresh basil
Instructions
  1. Cook chicken according to package directions.
  2. Preheat broiler. Arrange chicken on a rimmed baking sheet, and sprinkle with both cheeses; broil 1 to 2 minutes or until cheese is melted. Chop chicken.
  3. Cook pasta according to package directions; drain, reserving ½ cup pasta water.
  4. Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 4 minutes; stir in reserved pasta water, marinara sauce and broth, and bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
  5. Stir pasta into marinara mixture; cook 1 to 2 minutes or until thoroughly heated. Sprinkle each serving with chicken, basil and salt and pepper to taste.
Susan Merrill https://www.susanme.com/

Dessert 

Pound Cake Cookies
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Ingredients
  1. 1 cup butter (2 sticks), softened
  2. 1 cup sugar
  3. 1 egg yolk
  4. 1 teaspoon vanilla
  5. ½ teaspoon almond extract (or sub lemon or
  6. rum extract)
  7. 2 cups all-purpose flour
  8. ½ teaspoon salt
  9. ¾ cup pecan halves
Instructions
  1. Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
  2. Add egg yolk and extracts; beat well.
  3. Combine flour and salt; gradually add to butter mixture, beating until blended. Cover and chill dough at least 2 hours or overnight.
  4. Preheat oven to 350°F.
  5. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets.
  6. Press 1 pecan half into each cookie ball.
  7. Bake12 to 14 minutes or until edges are golden; cool 2 minutes, and remove to wire racks to cool completely.
Susan Merrill https://www.susanme.com/

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