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Chicken Parmesan Soup

Made With:


Note for pureed diets: puree in small batches in food processor. Reheat the soup to internal temperature of 140°F (60°C).

Total Time


Serving & Size

8 oz/250 mL plus toppings

Using Campbell’s® Condensed Reduced Sodium Tomato soup and a few simple ingredients, create this “amped up” soup to provide a twist to a familiar favourite that your residents will love.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array 48 oz can 1 9/25  L can
Array 48 oz 1 9/25  L
Array 1 1/2 tbsp 25  mL
1. In soup pot, mix soup, water and seasoning; bring to a simmer.
Weight Measure
Array 3 cups 750  mL
Array 3 cups 750  mL
Array 2 lbs 900  g
2. Stir in tomatoes, onion and diced chicken. Return to a simmer. CCP: Heat to an internal temperature of 165°F (70°C) or higher for 15 seconds. CCP; hold hot at 140°F (60°C) or higher for service.
Weight Measure
Array 1 cup 250  mL
3. Just before serving, stir in Parmesan cheese.
Weight Measure
Array 2 cup 500  mL
Array 2 cup 500  mL
4. Ladle 8 fl oz (250 mL) hot soup into bowl.
5. Garnish each bowl with 2 tbsp (30 mL) mozzarella cheese and 2 tbsp (30 mL) croutons.


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