Ingredients
- 14 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 diced tomatoes (14.5) with garlic and onion undrained
- 2 1/2 cups diced cooked chicken breasts
- 3 garlic cloves
- 1 oz fresh Parmesan cheese
- 3/4 cup shredded mozzarella cheese, divided
Preparation
Step 1
1. Cut bread into 3/4 in. cubes.
2. Toss bread cubes, oil and 1 tbsp of the rub in a deep dish 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 rub, marinara sauce, tomatoes, chicken and
garlic pressed with garlic press.
5. Microwave, covered on HIGH 11-13 minutes or until soup is hot.
6. Grate Parmesan cheese 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.