This is a Pampered Chef recipe and it is delicious!
Ingredients:
1/4 of a 16-oz loaf French bread
2 tbsp olive oil
3 tbsp Garlic & Herb Rub, divided
1 1/2 cups unsalted chicken stock
2 cups marinara sauce
1 can (14.5 oz) diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained
2 1/2 cups (625 mL) diced cooked chicken breasts
3 garlic cloves
1 oz (30 g) fresh Parmesan cheese
3/4 cup (175 mL) shredded mozzarella cheese, divided
Directions:
1. Cut bread into 3/4-in. (2-cm) cubes. (You
should have about 2 cups/500 mL.)
2. Toss bread cubes, oil and 1 tbsp (15 mL)
of the rub in Deep Covered Baker.
3. Microwave bread cubes, uncovered,
on HIGH 3–4 minutes or until they
begin to brown, stirring every minute.
Spread croutons over a piece of
Parchment Paper to cool.
4. Stir stock, remaining 2 tbsp (30 mL)
rub, marinara sauce, tomatoes,
chicken and garlic pressed with Garlic
Press into baker.
5. Microwave, covered, on HIGH
11–13 minutes or until soup is hot.
6. Grate Parmesan using a fine grater.
7. Carefully remove baker from
microwave and stir in Parmesan.
8. Top soup with half of the mozzarella
and sprinkle with half of the croutons.
Top with remaining mozzarella.
9. Let stand, covered, 2–3 minutes or
until cheese is melted. Serve soup
with remaining croutons.
Yield: 6 servings
Nutrients per serving: (about 1¼ cups/300 mL): Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 23 g, Fiber 3 g, Protein 28 g
Cook's Tip: Garlic Oil can be
substituted for the olive oil, if desired.
Croutons can be stored at room
temperature in an airtight container or
resealable plastic bag for 3 to 5 days.
Make extra and save them for your
salad!