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Chicken Parmesan Soup

Chicken Parmesan Soup
Serving & Size

8 oz/250 mL plus toppings

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Reduced Sodium Condensed Tomato soup
1.36 L can
48 oz can

The one you always remember. Great as a soup or use an ingredient in your recipe!

Water 1.36 L 48 oz
Italian seasoning mixture 25 mL 1 1/2 tbsp
Tomato, fresh, diced, 1/4-in. (0.5 cm) 750 mL 3 cups
Onion, sweet, chopped, caramelized 750 mL 3 cups
Chicken breast, cooked, diced 1/2-in. (1 cm) 900 g 2 lbs
Parmesan Cheese, grated 250 mL 1 cup
Cheese, Mozzarella, part-skim, shredded 500 mL 2 cup
Croutons, seasoned 500 mL 2 cup
Instructions
1. In soup pot, mix soup, water and seasoning; bring to a simmer.
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.
3. Just before serving, stir in Parmesan cheese.
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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