Chicken Parmesan Soup

By debbreck

Ingredients

• 2 whole chicken breasts, cut into very small pieces
• Olive oil
• Salt
• Pepper
• Garlic powder
• Italian seasoning
• 1 onion
• 1 medium zucchini
• 1/2 lb. mushrooms
• 1 large can Italian seasoned tomato puree
• 1 small can diced tomatoes
• 1 box chicken broth
• 1/2 to 3/4 pound of jack cheese, finely grated
• 1 pint grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Saute chicken in olive oil, season with salt and pepper. Set aside.

Chop onion, zucchini and mushrooms into small cubes and saute in olive oil, salt and pepper, and season with garlic powder and Italian seasoning to taste.

Add chicken, tomato puree, diced tomatoes, and chicken broth until soup forms desired consistency.

Just prior to serving, gradually add and stir jack and Parmesan cheese. Stir occasionally as it heats to full temperature.

You can refrigerate the base mix (chicken, veggies, tomatoes, broth) and reheat later, adding the cheese just prior to serving.